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Foolproof Oven Roasted Prime Rib with Herb Crust and Au Jus

Close-up of a perfectly cooked medium-rare rib roast, sliced and resting in its juices.
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Follow this straightforward method to prepare a tender, juicy standing rib roast with a flavorful garlic herb crust. This recipe is designed for reliable results, making it the perfect centerpiece for your next special occasion.

Ingredients

Scale
  • 1 (5-7 pound) standing rib roast (prime rib), 2-3 ribs
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 cup beef broth (for au jus)
  • 1/4 cup dry red wine (optional, for au jus)

Instructions

  1. Remove the roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. Pat the entire surface dry with paper towels.
  2. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper. Mix until fully incorporated.
  3. Rub the herb butter evenly over the entire surface of the rib roast.
  4. Preheat your oven to 450°F (232°C). Place the roast, fat side up, in a roasting pan fitted with a rack.
  5. Sear the roast: Cook at 450°F for 15 minutes. This sets the crust.
  6. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). Use a meat thermometer inserted into the thickest part of the meat, avoiding bone.
  7. For medium-rare (recommended): Remove the roast when the internal temperature reads 125°F (52°C).
  8. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20 minutes before carving. The temperature will rise during resting.
  9. Prepare the au jus: Place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Add the beef broth and red wine (if using). Simmer for 5 minutes, stirring, until slightly reduced. Strain the liquid before serving.
  10. Carve the roast between the bones and serve immediately with the au jus.

Notes

  • For a perfect medium-rare, aim for a final temperature of 130°F to 135°F after resting.
  • If your roast is tied, remove the kitchen twine before serving.
  • Use a meat thermometer; this is the most critical step for achieving a juicy roast beef recipe result.

Nutrition

Find it online: https://dishicious.com/foolproof-oven-roasted-rib-roast-recipe/