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The Foolproof Oven Prime Rib Roast for a Juicy, Medium-Rare Holiday Centerpiece

A beautifully cooked prime rib roast oven, sliced to reveal a medium-rare center and covered in a savory herb crust.
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Create a show-stopping, perfectly medium-rare prime rib roast in your oven. This recipe delivers a tender interior and a savory, crispy herb crust, making it the best choice for your Christmas or holiday feast.

Ingredients

Scale
  • 1 (5-7 lb) bone-in or boneless prime rib roast (standing rib roast)
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Remove the prime rib roast from the refrigerator 3 to 4 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. Prepare the herb rub: In a small bowl, combine the kosher salt, pepper, dried rosemary, dried thyme, minced garlic, onion powder, and garlic powder. Mix well.
  4. Pat the entire roast dry with paper towels. This step helps create a crispy crust.
  5. In a separate small bowl, mix the olive oil and Dijon mustard. Brush this mixture evenly over the entire surface of the roast.
  6. Generously coat the roast with the herb rub mixture, pressing it firmly onto the meat.
  7. Place the roast, fat side up, in a roasting pan fitted with a V-rack. If using a bone-in roast, the bones act as a natural rack.
  8. Place the roast in the preheated 500°F oven and cook for exactly 15 minutes. This high heat starts the crust formation.
  9. Reduce the oven temperature to 325 degrees Fahrenheit without opening the door.
  10. Continue roasting. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone. For medium-rare, remove the roast when the internal temperature reaches 125°F to 130°F. (This usually takes about 13-15 minutes per pound at 325°F, but temperature is the only guide you trust.)
  11. Once the target temperature is reached, immediately remove the roast from the oven.
  12. Tent the roast loosely with aluminum foil and let it rest on the counter for at least 20 to 30 minutes before slicing. The internal temperature will rise to the perfect serving temperature of 130°F to 135°F during resting.
  13. Slice against the grain and serve immediately with pan drippings or horseradish sauce.

Notes

  • For the best results, use a bone-in roast; the bones help insulate the meat and promote even cooking.
  • If you prefer a crispier crust, you can sear the roast in a hot, oven-safe skillet on all sides before applying the rub and beginning the oven process.
  • To make a simple au jus, pour the pan drippings into a saucepan, skim off excess fat, add beef broth, and simmer until slightly reduced.

Nutrition

Find it online: https://www.unfoldrecipes.com/prime-rib-roast-oven-recipe-juicy-medium-rare/