... Print

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

Close-up of a juicy, medium-rare rib roast, sliced to show the pink center and herb-crusted exterior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/juicy-rib-roast-prime-rib-recipe/