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The Ultimate Easy, Herb-Crusted Oven-Roasted Prime Rib for Holidays

Two thick slices of medium-rare prime rib recipe roast with a dark herb crust on a white plate.
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Follow this foolproof prime rib recipe to create a succulent, juicy roast with a perfect crust. This oven-roasted method is simple enough for beginners but impressive enough for your best holiday feast.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (about 2 ribs)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced

Instructions

  1. Remove the prime rib roast from the refrigerator 3 to 4 hours before cooking. Let it sit at room temperature. Preheat your oven to 450 degrees Fahrenheit.
  2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme to create the herb rub.
  3. Pat the entire surface of the roast dry with paper towels. This helps create a better crust.
  4. Rub the olive oil all over the roast. Then, press the herb rub mixture firmly onto all sides of the roast. Rub the minced garlic evenly over the roast as well.
  5. Place the roast, fat-side up, on a rack in a sturdy roasting pan. If your roast is bone-in, ensure the bones are supporting the meat.
  6. Place the roast in the preheated 450°F oven. Roast at this high temperature for exactly 15 minutes per pound of meat. This high-heat sear creates the crust.
  7. After the initial searing time, reduce the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone.
  8. For medium-rare (recommended for melt in your mouth prime rib), pull the roast when the thermometer reads 125 to 130 degrees Fahrenheit.
  9. Remove the roast from the oven. Tent it loosely with aluminum foil and let it rest for at least 20 to 30 minutes before slicing. The internal temperature will rise during this resting period.
  10. Slice against the grain and serve your perfect holiday roast.

Notes

  • For a bone-in prime rib, you can ask your butcher to ‘French’ the bones, which means trimming the excess fat and meat from the bones for a cleaner presentation.
  • If you are cooking a very large roast (over 10 pounds), consider using a lower initial searing temperature or starting the entire cook at 325°F for more even cooking.
  • Always use a reliable meat thermometer; this is the secret to cooking prime rib perfectly every time.

Nutrition

Find it online: https://tastetaught.com/prime-rib-recipe-ultimate-easy-oven-roast/