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Foolproof Oven Roasted Herb Crusted Prime Rib Roast

Close-up of a perfectly cooked medium-rare rib roast, sliced to show the pink center and herb crust.
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This recipe guides you through cooking a standing rib roast to achieve a juicy, tender center and a flavorful, crisp herb crust. It is a show-stopping centerpiece perfect for holiday dinners.

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
  • 1 tablespoon garlic powder
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Pat the entire roast dry with paper towels.
  2. In a small bowl, combine the kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder. Mix well to create the dry rub.
  3. Rub the entire surface of the roast generously with the dry rub mixture.
  4. In another small bowl, whisk together the minced garlic, olive oil, and Dijon mustard. Brush this mixture evenly over the seasoned roast.
  5. Preheat your oven to 450 degrees Fahrenheit. Place the roast, fat side up, in a roasting pan fitted with a rack.
  6. Roast at 450 degrees Fahrenheit for 15 minutes. This initial high heat helps create a good crust.
  7. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone.
  8. For medium-rare (recommended), remove the roast when the internal temperature reads 125 to 130 degrees Fahrenheit.
  9. Once removed from the oven, immediately tent the roast loosely with aluminum foil. Let the roast rest for at least 20 minutes before carving. The internal temperature will continue to rise about 5 to 10 degrees during resting.
  10. After resting, sprinkle the roast with the fresh chopped parsley. Carve between the bones and serve your juicy roast recipe.

Notes

  • Use a reliable meat thermometer; this is the secret to a perfect medium rare roast.
  • For an even better crust, you can apply the herb butter rub the day before and let the roast dry-brine in the refrigerator overnight.
  • Save the pan drippings to make a simple pan gravy to serve with your carnivore meals.

Nutrition

Find it online: https://sundayflavor.com/easy-rib-roast-foolproof-oven-recipe/