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The Ultimate Tender & Juicy Prime Rib Roast: Foolproof Herb-Crusted Oven Method

Close-up of thick, medium-rare slices of seasoned rib roast resting in their juices on a white platter.
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Follow this straightforward oven method to cook a standing rib roast that is tender, juicy, and features a flavorful herb crust, making it the perfect centerpiece for your special occasion dinner.

Ingredients

Scale
  • 1 (5-7 lb) bone-in rib roast (standing rib roast)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard

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 roast completely dry with paper towels.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the minced garlic, Dijon mustard, olive oil, kosher salt, black pepper, thyme, and rosemary to create the herb rub.
  4. Rub the herb mixture evenly over the entire surface of the standing rib roast, pressing it gently into the meat.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack. If the roast is uneven, you can tuck small pieces of foil under the thinner sections to level it.
  6. Place the roast in the preheated 500 degree oven and cook for 15 minutes. This high heat sears the exterior.
  7. After 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door.
  8. 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. For medium-rare, aim for 125-130 degrees Fahrenheit.
  9. For a 6-pound roast, this second stage usually takes about 1 to 1.5 hours total cooking time after the initial sear.
  10. Once the target temperature is reached, immediately remove the roast from the oven.
  11. Tent the roast loosely with aluminum foil and let it rest for at least 20 minutes before carving. The internal temperature will rise another 5 to 10 degrees during resting.
  12. Carve the rib roast between the bones and serve immediately with pan drippings or gravy.

Notes

  • For a bone-in rib roast, the bones act as insulation, helping the meat cook more evenly.
  • If you prefer a lower temperature cook, you can skip the 500 degree sear and cook the entire time at 325 degrees Fahrenheit, adjusting the total cook time accordingly.
  • Use the drippings in the roasting pan to make a simple pan gravy or au jus.

Nutrition

Find it online: https://daisyrecipe.com/best-rib-roast-juicy-500-sear-recipe/