Herb Crusted Prime Rib (Restaurant Quality at Home)
Impress your guests with this foolproof Prime Rib roast. Crusted with garlic and herbs, and cooked to juicy medium-rare perfection.
Mike "The Fixer"
Author
Recipe
Ingredients
- 1 (5-7 lb) Bone-in Prime Rib Roast (Standing Rib Roast)
- 1/2 cup Unsalted butter, softened
- 5 cloves Garlic, minced
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh thyme, chopped
- 1 tbsp Coarse Kosher salt
- 1 tbsp Freshly ground black pepper
Instructions
- 1 The Warm Up: Take the roast out of the fridge 2-3 hours before cooking. It needs to come to room temperature for even cooking.
- 2 Preheat: Preheat oven to 450°F (230°C). This high heat is for the initial sear.
- 3 The Butter Rub: In a small bowl, mix the softened butter, garlic, rosemary, thyme, salt, and pepper into a paste.
- 4 Coat: Pat the meat dry with paper towels. Rub the butter paste generously all over the top and sides of the roast.
- 5 Blast It: Place roast in a roasting pan, bone-side down. Roast at 450°F for 20 minutes to create a crust.
- 6 Low and Slow: Reduce oven temperature to 325°F (165°C). Do NOT open the door. Continue roasting.
- 7 Timing: Cook until internal temperature reaches 120°F (for rare) or 125°F (for medium-rare). This usually takes 12-15 minutes per pound.
- 8 Rest: Remove from oven. Transfer to a cutting board and tent loosely with foil. Let it rest for 20-30 minutes. The temp will rise another 5-10 degrees.
Prime Rib is the king of holiday roasts. It’s expensive, intimidating, and absolutely delicious. As a guy who likes to fix things, I approach cooking meat like a project: you need the right tools and the right process.
The biggest mistake people make? Overcooking it.
The Golden Rules of Prime Rib
- Room Temperature: I cannot stress this enough. If you put a cold roast in the oven, the outside will burn before the inside is cooked. Let it sit out.
- The Thermometer: Do not guess. Do not calculate by time alone. Use a digital meat thermometer.
- 120°F = Pull it out for Rare.
- 125°F = Pull it out for Medium-Rare (Recommended).
- 135°F = Pull it out for Medium.
- The Rest: Cutting into a hot roast immediately will cause all the juices to run out onto the board, leaving you with dry meat. Resting allows the fibers to relax and reabsorb the juice.
Bone-In vs. Boneless
I always go for Bone-In (Standing Rib Roast). The bones act as a natural roasting rack and insulate the meat, keeping it juicier. Plus, gnawing on the rib bone is the chef’s privilege!
Serve this with horseradish cream sauce and some roasted potatoes for a meal that rivals any steakhouse.
About Mike "The Fixer"
Licensed Contractor
Licensed contractor specializing in DIY home repairs, tech fixes, and smart home maintenance. If it's broken, Mike can help you fix it.
