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Foolproof Garlic Herb Crusted Prime Rib Recipe (Oven Roasted for Medium-Rare Perfection)

Close-up of thick, medium-rare slices of herb-crusted prime rib resting in its juices on a white platter.
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Learn the best way to cook a prime rib roast using a simple oven method. This recipe delivers a juicy, tender roast with a flavorful garlic herb crust, perfect for your next special occasion dinner.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 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 3 hours before cooking to allow it to come closer to room temperature. Pat the roast completely dry with paper towels.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the minced garlic, kosher salt, black pepper, thyme, and rosemary. Mix well to form a coarse rub.
  4. In a separate small bowl, whisk together the olive oil and Dijon mustard. Brush this mixture evenly over the entire surface of the prime rib roast.
  5. Generously press the garlic herb rub onto all sides of the roast, ensuring good coverage.
  6. Place the roast, fat side up, in a roasting pan fitted with a rack.
  7. Roast at 450 degrees Fahrenheit for 15 minutes. This high heat helps create a good crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone. This usually takes about 13-15 minutes per pound after the initial high-heat blast.
  9. Remove the roast from the oven when it reaches 125 degrees Fahrenheit. Tent it loosely with foil and let it rest for at least 20 minutes. The internal temperature will rise to about 130-135 degrees Fahrenheit (medium-rare) during resting.
  10. While the roast rests, prepare the Au Jus. Pour the pan drippings into a saucepan, leaving behind any large pieces of fat. Add the beef broth. Bring to a simmer over medium heat.
  11. Whisk the cornstarch slurry into the simmering liquid. Cook for 1-2 minutes until the Au Jus thickens slightly. Do not over-thicken.
  12. Slice the prime rib against the grain into thick portions. Serve immediately with the warm Au Jus on the side.

Notes

  • For a bone-in roast, the bones act as insulation, which can slightly increase the cooking time compared to a boneless roast of the same weight.
  • Always use a reliable meat thermometer to gauge doneness; visual checks are not precise for this cut.
  • If you prefer a crispier crust, you can place the roast under the broiler for 2-3 minutes after resting, watching carefully to prevent burning.

Nutrition

Find it online: https://gourmetgaze.com/foolproof-garlic-herb-crusted-prime-rib-recipe/