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Foolproof Oven-Roasted Herb Garlic Prime Rib Roast (Standing Rib Roast)

Slices of juicy, medium-rare rib roast showing a dark herb crust, resting on a white plate.
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Create an impressive centerpiece for your special occasion with this reliable recipe for a juicy, tender prime rib roast featuring a savory herb and garlic crust.

Ingredients

Scale
  • 1 bone-in rib roast (about 4–6 lbs, 2–3 ribs)
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Preheat your oven to 500 degrees Fahrenheit.
  2. Prepare the herb rub: In a small bowl, combine the minced garlic, olive oil, Dijon mustard, thyme, rosemary, salt, pepper, and onion powder. Mix well.
  3. Pat the entire surface of the rib roast dry with paper towels. Rub the herb mixture evenly over the entire roast.
  4. Place the roast, fat-side up, in a roasting pan fitted with a rack. If using a bone-in roast, ensure the bones are resting on the rack.
  5. Roast at 500 degrees Fahrenheit for 15 minutes. This high heat helps create a flavorful crust.
  6. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). Do not open the oven door during this phase.
  7. For rare: Remove at 120-125 degrees Fahrenheit. For medium-rare: Remove at 130-135 degrees Fahrenheit. For medium: Remove at 140-145 degrees Fahrenheit.
  8. Once the roast reaches the target temperature, immediately remove it from the oven. Tent it loosely with aluminum foil.
  9. Let the prime rib rest for at least 20 minutes before carving. The internal temperature will rise another 5 to 10 degrees during resting.
  10. Carve the standing rib roast into slices about 1/2 inch thick. Serve immediately with pan juices or your favorite gravy.

Notes

  • For a bone-in roast, the bones act as insulation, leading to slightly longer cooking times than a boneless roast of the same weight.
  • If you prefer a boneless rib roast, tie it securely with butcher’s twine every 1.5 inches to help it hold a uniform shape for even cooking.
  • To make a simple pan gravy, pour the drippings from the roasting pan into a saucepan. Skim off excess fat. Whisk in 2 tablespoons of flour until smooth, then slowly whisk in 2 cups of beef broth. Simmer until thickened.

Nutrition

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