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Foolproof Oven Prime Rib Roast with Herb Crust

Close-up of a perfectly cooked medium-rare rib roast, sliced on a white plate, showing a dark herb crust.
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Make a tender, juicy standing rib roast centerpiece using this simple oven method. This recipe features a flavorful garlic herb butter rub and precise temperature guidance for perfect medium-rare results every time.

Ingredients

Scale
  • 1 (4-5 lb) standing rib roast (ribeye roast), 2-3 ribs
  • 3 tablespoons coarse 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

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Pat the entire surface of the roast dry with paper towels.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, olive oil, salt, pepper, and onion powder to create the herb butter rub.
  4. Spread the herb butter mixture evenly over the entire surface of the rib roast, pressing it gently into the meat.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack.
  6. Roast at 450 degrees Fahrenheit for 15 minutes. This initial high heat helps create a crust.
  7. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures). Use a meat thermometer inserted into the thickest part of the roast, avoiding bone.
  8. For medium-rare (130-135°F), the total cooking time will be approximately 13-15 minutes per pound after the initial 15 minutes at high heat.
  9. Once the roast reaches 5 degrees below your target temperature, remove it from the oven.
  10. Tent the roast loosely with foil and let it rest on the counter for at least 20 minutes before carving. The internal temperature will continue to rise during this resting period.
  11. Carve the roast into thick slices and serve immediately.

Notes

  • For a perfect medium-rare beef doneness temperature, pull the roast when the thermometer reads 125°F, as it will rise to 130-135°F while resting.
  • If your roast has bones, ask your butcher to either remove them and tie them back on, or to ‘French’ the bones (trim the meat off the ends of the bones).
  • Save the pan drippings to make a simple roast pan gravy.

Nutrition

Find it online: https://chefsily.com/best-rib-roast-recipe-oven-method/