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Foolproof Oven Roasted Prime Rib Roast with Garlic Herb Butter

A juicy, medium-rare rib roast, sliced to show the pink interior and dark herb crust, resting on a white plate.
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Make a tender, juicy, and flavorful standing rib roast centerpiece using this simple oven method. This recipe focuses on achieving a perfect medium-rare center and a savory herb crust.

Ingredients

Scale
  • 1 (4-6 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. This helps the roast cook evenly.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the minced garlic, softened butter, olive oil, thyme, rosemary, onion powder, paprika, salt, and pepper to create the herb butter rub. Mix until fully combined.
  4. Pat the entire surface of the rib roast dry with paper towels. This step is key for a good crust.
  5. Rub the garlic herb butter mixture evenly over the entire surface of the roast.
  6. Place the roast, fat side up, in a roasting pan fitted with a rack. If you do not have a rack, you can place a bed of thick-cut onions in the pan to elevate the meat.
  7. Place the roast in the preheated 450°F oven and roast for 15 minutes. This high heat starts the searing process for a savory crust.
  8. After 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
  9. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone. For medium-rare, aim for 125 to 130 degrees Fahrenheit.
  10. Remove the roast from the oven when it is 5 degrees below your target temperature, as it will continue to cook while resting.
  11. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before carving. This resting period is essential for a juicy roast beef recipe.
  12. Slice the rib roast against the grain into desired thickness and serve immediately.

Notes

  • For a bone-in prime rib, you can ask your butcher to ‘French’ the bones (trim excess fat and meat from the ends of the bones) for easier carving later.
  • If you prefer a slower roast for more even cooking, start at 250 degrees Fahrenheit for 1 hour, then increase to 350 degrees Fahrenheit until the target temperature is reached.
  • Always use a reliable meat thermometer; this is the secret to a perfect medium rare roast.

Nutrition

Find it online: https://fooddexterity.com/foolproof-oven-roasted-rib-roast-recipe/