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The Ultimate Foolproof Prime Rib Roast Recipe (Oven Method)

Close-up of a perfectly cooked rib roast, sliced to show the medium-rare pink center and herb crust.
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Make a tender, juicy standing rib roast with a flavorful herb crust using this simple oven method. This recipe guarantees a perfect result for your holiday centerpiece.

Ingredients

Scale
  • 1 (5-7 lb) bone-in Prime Rib Roast (Rib Roast)
  • 3 tablespoons coarse 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
  • 1 teaspoon garlic powder

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the minced garlic, olive oil, Dijon mustard, onion powder, garlic powder, salt, pepper, thyme, and rosemary to create the herb rub.
  4. Pat the entire surface of the rib roast dry with paper towels.
  5. Rub the herb 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 using a bone-in roast, ensure the bones are positioned underneath the meat.
  7. Sear the roast at 500 degrees Fahrenheit for 15 minutes per pound of meat. For a 6 lb roast, sear for 90 minutes.
  8. After the searing time, reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door.
  9. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). Do not rely on time alone.
  10. Remove the roast from the oven when it reaches 5 degrees below your target temperature.
  11. Tent the roast loosely with foil and let it rest for at least 20 minutes before carving. This resting period is crucial for a juicy tender roast.
  12. To make au jus, place the roasting pan on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan. Add 2 cups of beef broth and simmer until reduced slightly. Strain before serving.

Notes

  • For rare: Remove at 120°F (target internal temperature).
  • For medium-rare: Remove at 125°F (target internal temperature). This is the recommended doneness for the best flavor and texture.
  • For medium: Remove at 130°F (target internal temperature).
  • Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone contact, to monitor doneness.
  • If you prefer a bone-in prime rib, the bones act as insulation and may require slightly longer cooking time.

Nutrition

Find it online: https://cookerycommand.com/foolproof-rib-roast-oven-method-recipe/