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Foolproof Herb Crusted Prime Rib Roast for a Juicy Centerpiece

A juicy, medium-rare rib roast, crusted with herbs and spices, resting on a white plate.
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Learn how to make a tender, juicy Standing Rib Roast with a flavorful herb and garlic crust using a simple oven method. This recipe guarantees a perfect medium-rare result every time, making it the ideal Christmas Dinner Centerpiece.

Ingredients

Scale
  • 1 (4 to 6 pound) Standing Rib Roast (Prime Rib), 2 to 3 ribs
  • 3 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon dried oregano
  • 1 tablespoon Dijon mustard

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the minced garlic, chopped rosemary, thyme, oregano, and Dijon mustard. Mix well to form a paste.
  4. Pat the entire surface of the roast dry with paper towels. This helps create a good crust.
  5. Rub the roast all over with olive oil. Sprinkle generously with kosher salt and black pepper.
  6. Press the herb and garlic mixture evenly onto all sides of the roast.
  7. Place the roast, fat-side up, in a roasting pan. If the roast is uneven, you can place it on a rack set inside the pan.
  8. Roast at 450 degrees Fahrenheit for 15 minutes. This initial high heat helps sear the outside.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see notes for timing guide).
  10. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone. For medium-rare, aim for 125 to 130 degrees Fahrenheit.
  11. Once the target temperature is reached, immediately remove the roast from the oven.
  12. Tent the roast loosely with aluminum foil and let it rest for at least 15 to 20 minutes before carving. The internal temperature will rise during this rest period.
  13. Carve into thick slices and serve immediately. Use the pan drippings to make a simple gravy if desired.

Notes

  • For a 4-pound roast aiming for medium-rare (125-130°F internal temp before resting), expect about 13-15 minutes per pound at 325°F after the initial sear. Always rely on your thermometer for the most accurate result.
  • If you want to make a gravy, place the roasting pan on the stovetop over medium heat after removing the roast. Scrape up the browned bits, add a splash of beef broth or red wine, and simmer until reduced. Thicken with a slurry of cornstarch and water if needed.
  • This herb crust works well with a simple dry brine: season the roast heavily with salt and pepper 24 hours ahead and leave it uncovered in the refrigerator.

Nutrition

Find it online: https://hungryhearld.com/foolproof-rib-roast-prime-rib-recipe/