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Foolproof Herb-Crusted Prime Rib Roast with Simple Pan Gravy

Slices of a perfectly cooked, medium-rare rib roast with a dark herb crust, resting in rich brown au jus.
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Create a show-stopping centerpiece with this easy-to-follow recipe for a juicy, tender standing rib roast. We use a simple herb butter rub and a two-stage oven method to guarantee a perfect medium-rare result with a savory, crispy crust.

Ingredients

Scale
  • 1 (4 to 5 pound) standing rib roast (Prime Rib Roast), 2 or 3 ribs
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 cup beef broth (for gravy)
  • 1 tablespoon all-purpose flour (for gravy)

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking. Pat the entire surface dry with paper towels.
  2. Prepare the herb butter rub: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, and garlic powder. Mix until you have a uniform paste.
  3. Season the roast: Rub the entire surface of the roast evenly with olive oil. Then, generously coat the roast with the kosher salt and black pepper.
  4. Spread the herb butter mixture over the roast, pressing it gently into the meat.
  5. Preheat your oven to 450°F (232°C). Place the roast, fat-side up, in a roasting pan. Do not use a rack if you want the drippings for gravy.
  6. Sear the roast: Place the roast in the hot oven and cook at 450°F (232°C) for 15 minutes.
  7. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone. This usually takes about 13 to 15 minutes per pound after the initial sear.
  8. Remove the roast from the oven when it reaches 125°F (52°C). Tent it loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will rise to about 130°F to 135°F (54°C to 57°C).
  9. Make the pan gravy: Place the roasting pan on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan. Pour off most of the excess fat, leaving about 2 tablespoons of drippings.
  10. Whisk in the flour and cook for 1 minute. Slowly whisk in the beef broth until smooth. Bring to a simmer and cook until the gravy thickens slightly. Season with salt and pepper to taste.
  11. Carve the roast between the bones and serve immediately with the pan gravy.

Notes

  • For a crispier crust, you can place the roast under the broiler for the last 2-3 minutes after resting, watching it closely to prevent burning.
  • Use a reliable meat thermometer; this is the secret to a perfect medium-rare roast beef.
  • If you prefer a bone-in roast, ask your butcher to tie the bones back onto the roast after trimming.

Nutrition

Find it online: https://blissbatter.com/foolproof-herb-crusted-rib-roast-recipe/