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The Best Foolproof Herb-Crusted Prime Rib Roast (Standing Rib Roast)

Close-up of a perfectly cooked, medium-rare rib roast sliced on a white plate, showing a thick herb crust.
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Make an impressive, tender, and juicy standing rib roast with this foolproof oven method. This recipe features a savory garlic herb butter rub for a flavorful crust, perfect for your holiday centerpiece.

Ingredients

Scale
  • 1 (5-7 lb) standing rib roast (prime rib), 3 ribs recommended
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Pat the roast completely dry with paper towels.
  2. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, fresh parsley, fresh rosemary, and fresh thyme. Mix until fully incorporated.
  3. Season the roast: Sprinkle the entire surface of the roast evenly with kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder. Rub the seasoning mixture into the meat.
  4. Spread the herb butter evenly over the entire surface of the roast.
  5. Preheat your oven to 450°F (232°C). Place the roast, fat-side up, on a roasting rack set inside a sturdy roasting pan.
  6. Sear the roast: Place the roast in the preheated 450°F oven and cook for 15 minutes. This high heat helps create a flavorful crust.
  7. Reduce the temperature: After 15 minutes, reduce the oven temperature to 325°F (163°C). Do not open the oven door.
  8. Continue roasting: Cook at 325°F until the internal temperature reaches your desired doneness (see temperature guide below). Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone.
  9. Rest the roast: Once the target temperature is reached, immediately remove the roast from the oven. Tent it loosely with aluminum foil and let it rest on a cutting board for at least 20 to 30 minutes before carving. Resting is essential for a juicy beef roast.
  10. Carve the rib roast: Remove the twine. If the bones were tied back, remove the string holding them. Slice between the bones to separate the roast into individual ribeye roast portions or slice thinly against the grain for serving.

Notes

  • For a perfect medium rare roast, remove the roast when the thermometer reads 125°F (52°C). The temperature will rise during resting.
  • Temperature Guide (Remove from oven at this temperature): Rare: 120°F (49°C); Medium Rare: 125°F (52°C); Medium: 135°F (57°C).
  • If you prefer a low and slow method, start the oven at 250°F (121°C) and cook until the internal temperature is 15 degrees below your target, then increase the heat to 450°F (232°C) for the final 15 minutes to brown the crust.

Nutrition

Find it online: https://cookingbymia.com/best-foolproof-herb-crusted-rib-roast/