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Foolproof Herb-Crusted Prime Rib Roast (Standing Rib Roast)

Two thick slices of medium-rare, herb-crusted rib roast resting on a white plate, catching sunlight.
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A simple guide to cooking a tender, juicy prime rib roast with an aromatic herb crust, achieving a perfect medium-rare finish every time.

Ingredients

Scale
  • 1 (5-7 lb) standing rib roast, 2-3 ribs
  • 4 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil

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 dry with paper towels.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, mix the softened butter, minced garlic, thyme, rosemary, garlic powder, salt, and pepper to create the herb butter rub.
  4. Rub the herb butter mixture evenly over the entire surface of the roast.
  5. Place the roast, fat side up, on a rack in a roasting pan. Drizzle lightly with olive oil.
  6. Roast at 450 degrees Fahrenheit for 15 minutes.
  7. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare (this usually takes about 13-15 minutes per pound after the initial blast). Use a meat thermometer inserted into the thickest part of the meat, avoiding bone.
  8. Remove the roast from the oven when it hits 125 degrees Fahrenheit. Tent loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will rise to about 130-135 degrees Fahrenheit during resting.
  9. Carve the roast into thick slices against the grain.

Notes

  • For easier carving, ask your butcher to remove the bones and tie them back onto the roast with butcher’s twine. Remove the twine before serving.
  • If you prefer a crispier crust, you can briefly place the roast under the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning.
  • Use the drippings in the roasting pan to make a simple red wine reduction sauce or gravy.

Nutrition

Find it online: https://savorsensations.com/rib-roast-herb-crusted-prime-rib-recipe/