Print

Foolproof Oven-Roasted Prime Rib with Herb Butter Rub

Close-up of a perfectly cooked prime rib roast oven roast, sliced to show medium-rare pink center and herb crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a show-stopping, juicy, and tender prime rib roast in your oven. This recipe uses a simple herb butter rub and a specific temperature method to achieve a perfect medium-rare with a savory crust.

Ingredients

Scale
  • 1 (4-6 pound) bone-in or boneless prime rib roast (standing rib roast)
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come close to room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit. Place a roasting rack inside a sturdy roasting pan.
  3. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, kosher salt, pepper, onion powder, and garlic powder to create the herb butter rub.
  4. Pat the entire surface of the roast dry with paper towels. Rub the olive oil evenly over the roast.
  5. Spread the herb butter rub all over the exterior of the roast, pressing it gently into the meat.
  6. Place the seasoned roast, fat side up, on the roasting rack in the pan.
  7. Roast at 500 degrees Fahrenheit for 15 minutes. This high heat helps create a crispy crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). Do not open the oven door during this phase unless necessary.
  9. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone. For medium-rare, pull the roast when the temperature reads 125 to 130 degrees Fahrenheit.
  10. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will rise during resting.
  11. Slice against the grain and serve immediately with pan drippings or horseradish sauce.

Notes

  • For bone-in roasts, the cooking time will be slightly longer than for boneless cuts of the same weight.
  • If you prefer a crispier crust, you can return the roast to a 400 degree Fahrenheit oven for 5-10 minutes after resting, uncovered.
  • Use the drippings from the roasting pan to make a simple Au Jus by skimming excess fat and simmering the remaining liquid with beef broth on the stovetop.

Nutrition

Find it online: https://tastethisplate.com/prime-rib-roast-oven-recipe/