Juicy 1-step rib roast perfection achieved

If you’re like me, the holidays—or any really special gathering—demand a centerpiece that stops everyone in their tracks. Forget the dry, gray disappointment you might have had in the past! Hi, I’m Carla Davis, and this is the recipe that brings my family together every Christmas: my utterly foolproof guide to the juiciest rib roast you’ll ever pull out of your home oven. We’re talking deep, herby crust giving way to tender, perfect slices every single time. Trust me, you are going to impress everyone with this standing rib roast!

Why This Herb Crusted rib roast is Your New Holiday Main Course Beef

The magic behind turning a beautiful cut of beef into a stunning Tender Roast Beef Centerpiece isn’t luck—it’s technique! This recipe is all about the two-step temperature dance. We blast that beef with a high heat sear at 500°F for fifteen minutes. That blast locks in the beef juices and creates that incredible, dark, flavorful crust we all dream about, especially when using a robust rub like this one.

Right after the sear, we drop the temperature way down to 325°F for the long, slow cook. This lets the inside gently come up to temperature so you don’t get that awful gray band around the outside. This method is what separates a good roast from a truly fantastic Holiday Main Course Beef.

I used to rely on poking the meat and guessing, and let me tell you, I ruined a few expensive roasts that way! Now, I trust my instant-read thermometer completely. If you want to see the exact details on how I make sure this roast is perfect year after year, check out my full overview here: my standing rib roast guide.

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Achieving the Perfect Medium Rare rib roast Every Time

Look, you’re investing in a great piece of meat, so you deserve nothing less than a Perfect Medium Rare Roast. The secret here is pulling it out when your thermometer reads just shy of your final goal—around 120°F for rare/medium-rare. That temperature measurement is non-negotiable for achieving edge-to-edge pink goodness!

I remember the first time I truly trusted the thermometer instead of just using visuals. I pulled the rib roast, tented it up, and when I carved it twenty-five minutes later, it was the most perfectly uniform piece of beef I had ever made. Never guess on a roast this important!

Ingredients for Your Spectacular rib roast

Getting these ingredients together is honestly the easy part! You want quality here, since the primary flavor comes right from the beef itself and our simple herb paste. Remember, this recipe is designed to let that gorgeous roast shine without a million masking flavors.

Here is exactly what you need for the beef and the famous rub:

• 1 (5-7 pound) standing rib roast (3-4 ribs), preferably bone-in
• 3 tablespoons coarse kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 6 cloves garlic, minced
• 4 tablespoons unsalted butter, softened
• 2 tablespoons olive oil

Ingredient Notes and Substitutions for rib roast

Because this is a big, expensive piece of meat, make sure you ask your butcher for exactly what you want! I always ask for a 3 or 4-rib standing rib roast. If it’s bone-in, great; the bones help insulate the bottom a little bit. If you absolutely must get a boneless cut, just know it might cook a touch faster, so keep that thermometer handy.

Also, please, *please* take the roast out of the fridge three hours before you plan to cook. Letting it warm up to almost room temperature is crucial for even cooking. And don’t skimp on the salt and pepper—we are using coarse kosher salt because those grains create tiny peaks on the surface where the herb butter can nestle in. That’s where the crust forms!

How to Prepare the Garlic Herb Butter for Your rib roast

Now for the part that smells like Christmas morning! We are making my signature Garlic Herb Butter Roast paste. This isn’t just butter; it’s the flavor foundation for that beautiful, crispy crust on your rib roast. You need four tablespoons of butter, but it must be softened—I mean really soft, like room temperature soft so you aren’t wrestling it into submission.

In a small bowl, you’ll combine that butter with the minced garlic, rosemary, and thyme. Mix it up until it’s completely smooth and you can see those little flecks of green herbs suspended throughout. Don’t forget to mix in your salt and pepper from the main ingredient list right here! It’s so much easier to incorporate it now rather than trying to sprinkle it on later.

Once that paste is mixed, go ahead and rub it all over your room-temperature beef. Don’t be shy! Use your hands and really press it in. Speaking of great buttery flavors, if you ever want a fantastic weeknight flavor booster, you have to try my garlic butter chicken bites recipe!

The Standing Rib Roast Cooking Guide: Step-by-Step Instructions

Okay, this is where we put all the prep work to good use! Cooking the rib roast isn’t hard, but you have to trust the process, especially the crazy idea of using two different oven temperatures. We want that amazing crust, but we definitely don’t want a dried-out center, right? This two-stage roasting is how everyone thinks chefs like Gordon Ramsay get such incredible results—and here it is for your kitchen. Remember how we talked about the garlic herb butter? Now we wrap that beauty all over the beef and place it on a rack in the pan. Make sure you’ve got your reliable meat thermometer ready to go!

If you’ve ever wanted to see the exact technique Chef Ramsay uses, I found a great breakdown of his method here, but honestly, the two-temperature technique below is foolproof for me every time. I know I’m huge on my beef wellington recipe, but this roast is truly the star! Check out that recipe for a different kind of showstopper, but for holidays, this is it!

Crucial Timing for the rib roast: Searing and Roasting

Preheat that oven to a whopping 500°F! We only keep it there for 15 minutes. This is the essential sear that locks in all that beautiful herb flavor we just put on. Don’t peek at it! After exactly 15 minutes, you’re going to dramatically drop the heat to 325°F without opening the door if you can help it. That drop is what initiates the Low and Slow Roast Technique.

Now you just let it cook slowly, checking the temperature. For that gorgeous medium-rare—which is the only way to eat prime rib, in my opinion—we pull it out of the oven when the thermometer reads 120°F. It’s going to keep cooking after it leaves the heat, so don’t overcook it trying to hit 130°F in the oven!

Resting and Carving Tips for a Juicy Oven Roast Beef

This next step is the most important, even more critical than the actual cooking! You must rest the roast for a full 20 to 30 minutes. Seriously, foil tent it loosely and walk away. If you slice it too soon, all those glorious juices will run right out onto your cutting board, and you’ll end up with ordinary, not Juicy Oven Roast Beef.

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Once it has rested, remove the kitchen twine if you used any. If your rib roast is bone-in, the easiest way to carve is to wiggle your knife between the bone and the meat all the way down. Once the whole section of ribs is free, just slice the meat against the grain into thick, luxurious half-inch slices. This meat is so tender it practically falls apart!

Roast Temperature Guide for Your Ideal rib roast Doneness

I know checking the internal temp on a big roast like this feels intimidating, but it’s the only way to guarantee perfectly cooked meat! Remember, the temperature we are aiming for here is the *pull* temperature—the meat keeps going while it rests, which is why we pull it a little early. You absolutely shouldn’t stress about getting it wrong, because this chart is your best friend for nailing that dream doneness every single time when making your rib roast.

For an unforgettable holiday centerpiece, here are the target temperatures:

• Rare: Pull at 125°F (52°C)
• Medium-Rare (My Favorite!): Pull between 130°F and 135°F (54-57°C)
• Medium: Pull between 135°F and 140°F (57-60°C)

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Once the roast hits that internal temperature, get it out of the oven immediately, cover it loosely with foil, and let it rest for at least twenty minutes. Trust me on the rest time; it’s when the meat reabsorbs all those wonderful juices! If you are looking for something amazing to smother your perfectly cooked rib roast in after it rests, you have to try my super quick 15-minute peppercorn sauce!

Tips for Success with Any Bone In Prime Rib Instructions

Even with a foolproof recipe, sometimes little things trip us up when we’re cooking something this important, like a bone in prime rib. My biggest tip, and seriously, I can’t stress this enough, is to use a reliable instant-read meat thermometer. Don’t rely on the pop-up timers they sometimes come with; those things are notorious for being inaccurate. You need an actual thermometer inserted into the center, avoiding the bone!

Also, make sure you really pat the entire roast dry before you put that glorious herb butter on. A dry surface equals a crispy crust, plain and simple. If your kitchen gets overly steamy while roasting, sometimes cracking the oven door slightly after the initial sear can help control condensation, which keeps that crust dry and crackly. Don’t worry too much about getting your own homemade BBQ sauce ready for this, but simple sides are great. For more tips on achieving that crispy finish, this external guide has some great visuals on crust formation!

Serving Suggestions for Your rib roast Centerpiece

Now that you have the most tender rib roast resting on the counter, let’s talk about what makes the meal truly complete! You need sides that can handle such a magnificent main course. I always lean towards creamy classics, like the best mashed potatoes you’ll ever make—seriously, you must try my recipe for creamy mashed potatoes.

Don’t forget a sharp contrast! A little fresh creaminess helps cut through the richness of the beef. My easy creamy horseradish sauce is non-negotiable around here. Best of all, take a look at those drippings left in your roasting pan; just add a splash of broth and a little flour to whisk over high heat—instant, flavorful pan gravy!

Storage and Reheating Instructions for Leftover rib roast

Oh, if you’re lucky enough to have leftovers from your magnificent rib roast, you’ve basically won the culinary lottery for the next few days! The key to keeping that amazing beef tender is how you store it. Slice off what you think you’ll eat in the next day or two, wrap it tightly in plastic wrap, and then tuck it into an airtight container in the fridge. This keeps the air out and protects that gorgeous crust.

When it comes time to reheat, please, don’t just microwave a huge slab! That’s a recipe for dry disappointment. Instead, slice what you need thinly, lay it in a shallow baking dish, add just a splash of broth or water to the bottom, cover it tightly with foil, and warm it slowly in a low oven—maybe 300°F—until it’s just warm through. If you’re looking for a way to repurpose those leftovers into something completely new, you absolutely have to try my recipe for leftover mashed potato cakes; they pair perfectly with any remaining roast beef slices!

Frequently Asked Questions About Cooking a rib roast

It’s totally normal to have questions when you’re working with a big, beautiful piece of beef like this! I want you to feel completely confident when you pull this rib roast out of the oven for your big dinner. Here are a few things I get asked almost every time I post this recipe.

Can I use a boneless ribeye roast? Yes, you absolutely can! Just know that it loses some of that insulating layer the bones provide, so it might cook ten to twenty minutes faster than the bone-in version we used here. Always rely on your instant-read thermometer, never the clock, especially when trying to achieve that perfect medium rare roast.

What if I don’t have a roasting rack? Honestly, don’t stress over it! If you don’t have a rack, you can easily make your own using thick-cut carrots, celery, and onions piled in the bottom of the roasting pan. They lift the roast just enough to let the heat circulate and catch all those amazing drippings for your gravy. Remember to look up more cooking inspiration over on my main recipe index!

What is the difference between Prime Rib and rib roast?

For all intents and purposes in your home kitchen, there isn’t one! When you are buying this cut, Prime Rib Roast and Standing Rib Roast are the same thing—they both come from the primal rib section of the steer. So, if a recipe calls for one, you can use the other, easy peasy!

How do I know if my beef is fresh enough? Great question for selecting your Holiday Main Course Beef! You want meat that has a nice, bright, cherry-red color on the outside, but the internal fat should look creamy white, not yellowed or dull. If it smells off at all when you open the package, take it back immediately!

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The Foolproof Guide to the Juiciest Prime Rib Roast (Standing Rib Roast)

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This recipe guides you through making a spectacular, tender, and juicy standing rib roast, often called prime rib, with a flavorful herb and garlic crust. It uses a simple oven method perfect for your holiday centerpiece.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 1 hr 45 min
• Total Time: 2 hr 45 min
• Yield: 6-8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 (5-7 pound) standing rib roast (3–4 ribs), preferably bone-in
• 3 tablespoons coarse kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 6 cloves garlic, minced
• 4 tablespoons unsalted butter, softened
• 2 tablespoons olive oil

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Instructions

1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come close to room temperature. Preheat your oven to 500°F (260°C).
2. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper. Mix until you have a uniform paste.
3. Pat the entire surface of the rib roast dry with paper towels. Rub the olive oil over the roast, then spread the herb butter mixture evenly over the entire surface of the beef.
4. Place the roast, fat-side up, in a roasting pan fitted with a rack. If your roast is bone-in, ensure the bones are on the bottom, acting as a natural rack.
5. Sear the roast: Place the pan in the preheated 500°F (260°C) oven and roast for exactly 15 minutes. This high heat creates a flavorful crust.
6. Reduce the oven temperature to 325°F (160°C) without opening the door. Continue roasting until the internal temperature reaches your desired doneness. Use a reliable meat thermometer inserted into the thickest part of the meat, avoiding bone contact.
7. Remove the roast when it reaches 120°F (49°C) for medium-rare. (See temperature guide below for other levels.)
8. Transfer the roast to a cutting board. Tent it loosely with foil and let it rest for at least 20 to 30 minutes before carving. The internal temperature will rise during resting.
9. Carve the roast by slicing between the bones (if bone-in) or slicing against the grain into thick slices. Serve immediately.

Notes

• For perfect medium-rare results, aim for these final internal temperatures after resting: Rare: 125°F (52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C).
• If you have a very large roast (over 8 pounds), consider starting with a lower initial sear temperature, like 450°F (232°C), for 15 minutes.
• Use the drippings left in the roasting pan to make a simple pan gravy or serve alongside the sliced beef.

Nutrition

• Serving Size: 6 oz cooked meat
• Calories: 450
• Sugar: 0
• Sodium: 450
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 0
• Fiber: 0
• Protein: 40
• Cholesterol: 150