Print

Ultimate Oven-Roasted Prime Rib with Garlic Herb Crust

Three thick, perfectly cooked slices of prime rib roast with a dark herb crust resting in au jus on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward method for cooking a tender, juicy prime rib roast with a flavorful garlic and herb crust, perfect for a holiday centerpiece.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast, trimmed
  • 4 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 cup beef broth (for au jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)

Instructions

  1. Remove the prime rib from the refrigerator 2-3 hours before cooking to allow it to come to room temperature.
  2. Preheat your oven to 450°F (232°C).
  3. In a small bowl, combine the minced garlic, olive oil, Dijon mustard, thyme, rosemary, salt, and pepper to create the herb paste.
  4. Pat the roast dry thoroughly with paper towels. Rub the herb paste evenly over the entire surface of the roast.
  5. Place the roast, fat-side up, on a rack in a sturdy roasting pan.
  6. Roast at 450°F (232°C) for 15 minutes.
  7. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures). This usually takes about 13-15 minutes per pound.
  8. Remove the roast from the oven when it is 5°F below your target temperature. Tent loosely with foil and let it rest for at least 20 minutes before carving.
  9. To make the au jus, place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Add the beef broth and bring to a simmer, stirring well.
  10. Whisk the cornstarch slurry into the simmering liquid until the au jus thickens slightly. Serve hot alongside the carved roast.

Notes

  • For medium-rare (recommended), pull the roast when the internal temperature reads 125°F (52°C). The temperature will rise to 130°F (54°C) during resting.
  • For medium, pull at 130°F (54°C) to finish at 135°F (57°C).
  • If you prefer to cook low and slow, start the oven at 250°F (121°C) until the roast is about 10°F below your target, then raise the heat to 450°F (232°C) for the last 15 minutes to crisp the crust.

Nutrition

Find it online: https://afripaket.com/ultimate-prime-rib-oven-roasted-recipe/