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The Ultimate Easy Herb-Crusted Prime Rib Roast with Au Jus

A beautifully cooked prime rib recipe roast, sliced to show a perfect medium-rare center with a herb crust, resting in its juices.
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This is the best prime rib recipe for a tender, juicy holiday roast. Follow these simple steps for a perfect oven roasted prime rib every time, complete with a flavorful herb crust and simple au jus.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (about 2 ribs)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 cup beef broth (for au jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry, optional)

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Preheat your oven to 450°F (232°C).
  2. Prepare the herb crust: In a small bowl, combine the minced garlic, chopped rosemary, thyme, kosher salt, black pepper, onion powder, garlic powder, and paprika. Mix well.
  3. Pat the entire surface of the prime rib roast dry with paper towels. Rub the olive oil evenly over the roast.
  4. Press the herb and spice mixture firmly onto all sides of the roast, creating an even coating.
  5. Place the roast, fat side up, on a roasting rack set inside a sturdy roasting pan. Do not add any liquid to the pan yet.
  6. Sear the roast: Place the pan in the preheated 450°F oven and roast for 15 minutes. This sets the crust.
  7. Reduce the oven temperature to 325°F (163°C) without opening the door. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer inserted into the thickest part, avoiding bone). For medium-rare, aim for 125°F (52°C). This usually takes about 13-15 minutes per pound after the initial sear.
  8. Remove the roast from the oven when it is 5 degrees below your target temperature. Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for at least 20 minutes. This resting period is essential for a juicy prime rib.
  9. Prepare the au jus: Place the roasting pan (with drippings) over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Add the beef broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  10. If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer until the au jus thickens slightly. Strain the au jus into a serving pitcher.
  11. Slice the rested prime rib against the grain and serve immediately with the warm au jus on the side.

Notes

  • For a bone-in prime rib roast, calculate cooking time based on the weight of the roast, not just the number of ribs.
  • If you prefer a restaurant-style prime rib, you can sear the roast first, then cook it low and slow at 200°F (93°C) until it reaches 120°F (49°C), then increase the heat to 450°F (232°C) for a final 10-minute blast to crisp the exterior.
  • Use a reliable meat thermometer; this is the key to a no fail prime rib recipe.

Nutrition

Find it online: https://dishicious.com/easy-prime-rib-recipe-perfect-roast/