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The Foolproof Guide to a Perfect Medium Rare Oven Roasted Prime Rib with Herb Crust and Simple Au Jus

Four thick, medium-rare slices of herb-crusted prime rib resting in their juices on a white plate.
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Follow this simple oven roasting method to achieve a juicy, tender, medium rare prime rib roast every time. This garlic herb prime rib is the showstopping main course for your holiday dinner.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons olive oil
  • 6 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 dried oregano
  • 1 cup beef broth (for Au Jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for Au Jus slurry)

Instructions

  1. Remove the prime 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. Prepare the herb crust: In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, onion powder, and oregano. Mix well.
  4. Pat the entire surface of the prime rib roast dry with paper towels.
  5. Rub the olive oil all over the roast. Then, press the herb and garlic mixture firmly onto all sides of the roast.
  6. Place the roast, fat-side up, on a rack in a sturdy roasting pan. If using a boneless roast, tie it with butcher’s twine every 2 inches to help it hold its shape.
  7. Place the roast in the preheated 450 degrees Fahrenheit oven and roast for 15 minutes. This high heat creates the initial crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part of the roast, avoiding bone. This usually takes about 13 to 15 minutes per pound at this lower temperature.
  9. Once the roast reaches 125 degrees Fahrenheit, immediately remove it from the oven.
  10. Transfer the prime rib to a large cutting board and tent it loosely with aluminum foil. Let the roast rest for at least 20 minutes. The internal temperature will rise to about 130-135 degrees Fahrenheit (perfect medium rare).
  11. While the roast rests, make the Au Jus: Place the roasting pan over medium heat on the stovetop (or carefully pour drippings into a saucepan). Scrape up any browned bits from the bottom of the pan. Add the beef broth. Bring to a simmer.
  12. Whisk in the cornstarch slurry until the liquid thickens slightly. Taste and add salt or pepper if needed. Do not over-thicken the Au Jus.
  13. Slice the rested prime rib roast against the grain into thick slices. Serve immediately with the simple Au Jus on the side.

Notes

  • For a bone-in roast, you can ask your butcher to ‘French’ the bones (trim excess fat and meat from the bones) for a cleaner presentation.
  • If you prefer a more well-done roast, aim for an internal temperature of 135 degrees Fahrenheit before resting for medium, or 140 degrees Fahrenheit for medium-well.
  • Resting the meat is crucial; do not skip this step, as it allows the juices to redistribute, resulting in a tender roast beef.

Nutrition

Find it online: https://fooddexterity.com/perfect-prime-rib-oven-roasted-recipe/