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Foolproof Herb Crusted Prime Rib Roast for a Juicy Centerpiece

A juicy, medium-rare rib roast, crusted with herbs, sliced open to show the pink interior, resting on a white plate.
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Learn the simple, step-by-step oven method to cook a standing rib roast that stays incredibly juicy and tender. This recipe features a savory herb and garlic butter rub for a perfect, flavorful crust every time, making it the ideal holiday roast centerpiece.

Ingredients

Scale
  • 1 (5-7 lb) standing rib roast (prime rib), 2-3 ribs
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 cup beef broth (for the pan)

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking. Let it sit at room temperature. Preheat your oven to 450°F (232°C).
  2. Prepare the herb butter rub: In a small bowl, combine the softened butter, minced garlic, olive oil, dried thyme, dried rosemary, onion powder, and garlic powder. Mix until you have a uniform paste.
  3. Pat the entire surface of the rib roast dry with paper towels. Season generously all over with the kosher salt and black pepper.
  4. Spread the herb butter mixture evenly over the entire surface of the roast.
  5. Place the roast, fat-side up, on a roasting rack set inside a sturdy roasting pan. Pour the beef broth into the bottom of the pan (this helps keep the drippings from burning).
  6. Sear the roast: Place the pan in the preheated 450°F oven and roast for 15 minutes.
  7. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone.
  8. For medium-rare (recommended), remove the roast when the internal temperature reads 125°F (52°C).
  9. Remove the roast from the oven. Tent it loosely with aluminum foil and let it rest on a cutting board for at least 20 minutes before carving. The temperature will rise during resting.
  10. Carve the roast between the bones and serve immediately. Use the pan drippings to make a simple gravy if desired.

Notes

  • Use a reliable meat thermometer; this is the key to a juicy roast beef.
  • For an even cook, consider using the low-and-slow method: start at 250°F (121°C) until 10-15 degrees below target, then blast at 450°F (232°C) for 10 minutes to form the crust.
  • If your roast has a fat cap, score it lightly in a crosshatch pattern before applying the rub.

Nutrition

Find it online: https://pureplatepath.com/easy-herb-crusted-rib-roast-recipe/