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The Foolproof Oven Method for a Juicy Herb-Crusted Prime Rib Roast

Thick slices of medium-rare prime rib roast oven, crusted with herbs, resting on a white plate.
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Learn the simple, step-by-step method to cook a show-stopping prime rib roast in your oven for a perfect medium-rare result with a savory, crispy crust every time. This recipe works for both bone-in and boneless cuts.

Ingredients

Scale
  • 1 (4 to 6 pound) prime rib roast (bone-in or boneless)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 cup beef broth (for au jus, optional)

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking. Let it sit at room temperature. Preheat your oven to 500 degrees Fahrenheit.
  2. Prepare the herb rub: In a small bowl, combine the minced garlic, rosemary, thyme, kosher salt, black pepper, onion powder, and oregano. Mix well until a thick paste forms.
  3. Pat the entire surface of the roast dry with paper towels. Rub the herb mixture evenly over the entire roast, pressing it firmly into the meat.
  4. Place the roast, fat-side up, on a rack in a sturdy roasting pan. If using a bone-in roast, ensure the bones are facing down if possible, or use the bones as a natural rack.
  5. Sear the roast: Place the pan in the preheated 500 degree oven and roast for exactly 15 minutes. This high heat creates the crispy crust.
  6. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door during this step.
  7. Continue roasting at 325 degrees Fahrenheit. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone, to monitor the internal temperature.
  8. Remove the roast from the oven when it reaches your desired temperature (see guide below). For medium-rare, pull it at 125 to 130 degrees Fahrenheit.
  9. Transfer the roast to a cutting board. Tent it loosely with aluminum foil. Let the roast rest for at least 20 minutes before slicing. This resting period is essential for a juicy prime rib.
  10. For au jus (optional): Place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom. Add the beef broth and simmer until slightly reduced. Slice the roast and serve with the pan drippings.

Notes

  • Use a meat thermometer to check for doneness; this is the key to a perfect medium-rare roast beef.
  • For bone-in roasts, the bones act as insulation, meaning they cook slightly slower than boneless cuts.
  • Resting time is non-negotiable; it allows the juices to redistribute throughout the meat.
  • If you prefer a lower cooking temperature from the start (low and slow prime rib oven), skip the 500 degree sear and start at 325 degrees Fahrenheit, adjusting total cook time based on weight.

Nutrition

Find it online: https://carlacooking.com/prime-rib-roast-oven-recipe-easy-guide/