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Fool-Proof Oven Roasted Prime Rib with Garlic Herb Butter

Close-up of two thick slices of medium-rare prime rib recipe with a thick, herb-crusted exterior.
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Make a tender, juicy prime rib roast every time using this simple oven method. This recipe uses a garlic herb butter rub to create a flavorful crust, making it the perfect centerpiece for your holiday dinner.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast, tied
  • 3 tablespoons coarse sea salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Pat the roast completely dry with paper towels.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, Dijon mustard, thyme, and rosemary. Mix until you have a uniform herb butter paste.
  4. Rub the entire surface of the roast evenly with olive oil. Then, generously coat the roast with the coarse sea salt and black pepper mixture.
  5. Spread the garlic herb butter mixture evenly over the entire roast.
  6. Place the roast, fat-side up, on a rack in a sturdy roasting pan. Do not add any liquid to the pan.
  7. Roast the prime rib at 500 degrees Fahrenheit for exactly 15 minutes. This high heat starts the crust formation.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). For a 5-pound roast, this usually takes about 1.5 to 2 hours total cooking time after the initial 15 minutes.
  9. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone, to check the temperature: 120-125°F for rare, 130-135°F for medium-rare.
  10. Remove the roast from the oven when it is 5 degrees below your target temperature, as it will continue to cook while resting.
  11. Tent the roast loosely with aluminum foil and let it rest on a cutting board for at least 20 minutes before slicing. This resting period is key for a juicy roast beef.
  12. Slice against the grain and serve immediately.

Notes

  • For a bone-in prime rib, calculate cooking time based on weight after the initial high-heat blast. A good estimate is 15-18 minutes per pound at 325°F for medium-rare.
  • If you prefer a crispier crust, you can place the roast under the broiler for 2-3 minutes at the end, watching closely to prevent burning.
  • Save the pan drippings to make a simple gravy or au jus sauce for serving.

Nutrition

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