Print

The Ultimate Easy Herb Crusted Prime Rib Roast

Close-up of a thick slice of prime rib recipe roast showing a beautiful medium-rare pink center and herb crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple, foolproof method to cook a perfectly tender and juicy prime rib roast with a flavorful herb crust. This recipe delivers restaurant-style results for your special occasions.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, mix together the minced garlic, rosemary, thyme, salt, pepper, onion powder, and garlic powder to create the herb crust paste.
  4. Rub the olive oil all over the entire surface of the roast.
  5. Press the herb mixture firmly onto all sides of the roast.
  6. Place the roast, fat side up, in a roasting pan with a rack.
  7. Roast at 450 degrees Fahrenheit for 15 minutes. This sets the crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
  9. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer): 120°F for rare, 125-130°F for medium-rare. For a 6-pound roast, this usually takes about 1.5 to 2 hours total cooking time after the initial high-heat blast.
  10. Remove the roast from the oven when it hits 5 degrees below your target temperature.
  11. Tent the roast loosely with foil and let it rest for at least 20 minutes before slicing. The internal temperature will rise during resting.
  12. Slice against the grain and serve your impressive dinner party recipe.

Notes

  • Use a reliable meat thermometer to guarantee a juicy prime rib every time. Temperature is more important than time.
  • For a bone-in roast, the bones act as insulation, helping the meat cook more evenly.
  • If you want a copycat prime rib texture, resting the meat is non-negotiable for retaining juices.

Nutrition

Find it online: https://flavorzine.com/prime-rib-recipe/