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The Best Easy Oven-Roasted Herb Crusted Prime Rib Recipe

Close-up of a beautifully roasted prime rib recipe, sliced to show a medium-rare center and herb crust.
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Create a succulent, juicy, and tender prime rib roast with a perfect herb crust. This foolproof oven method delivers restaurant-style results for your special occasion or holiday main course.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (about 2 ribs)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Preheat your oven to 450°F (232°C).
  2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, kosher salt, black pepper, onion powder, and celery seed. Mix well to create the herb crust paste.
  3. Rub the entire surface of the prime rib roast evenly with the olive oil.
  4. Press the herb paste mixture firmly onto all sides of the roast, coating it completely.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack. If using a bone-in roast, ensure the bones are on the bottom to help elevate the meat.
  6. Place the roast in the preheated 450°F oven and roast for 15 minutes. This initial high heat creates the crust.
  7. Reduce the oven temperature to 325°F (163°C) without opening the oven door. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer inserted into the thickest part, avoiding bone). For medium-rare, aim for 125°F (52°C). This usually takes about 13-15 minutes per pound at this lower temperature.
  8. Once the roast reaches 5-10 degrees below your target temperature, remove it from the oven.
  9. Tent the roast loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will continue to rise during resting.
  10. Slice against the grain to serve your melt-in-your-mouth beef.

Notes

  • For a restaurant-style prime rib copycat flavor, ensure you use celery seed in your rub mixture.
  • If you prefer a slow-roasted prime rib, you can skip the initial high-heat blast and roast the entire time at 275°F (135°C) until the desired internal temperature is reached.
  • Use a meat thermometer to guarantee a juicy prime rib method; guessing the doneness often leads to overcooked meat.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-easy-oven-roasted-prime-rib-recipe/