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The Ultimate Easy Prime Rib Recipe for a Melt-In-Your-Mouth Roast

Close-up of a perfectly cooked prime rib recipe roast, showing a medium-rare pink center and a dark herb crust, sliced on a white plate.
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Create a show-stopping, tender, and juicy prime rib roast for your next holiday or special family gathering using this simple, foolproof oven method. This recipe delivers restaurant-quality results every time.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (about 3 ribs)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1/4 cup olive oil
  • 4 cloves garlic, minced

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. This helps the roast cook evenly.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme to create the herb crust seasoning.
  4. Rub the entire surface of the prime rib roast with the olive oil.
  5. Press the herb crust seasoning mixture firmly onto all sides of the roast. Rub the minced garlic over the roast as well.
  6. Place the roast, fat-side up, in a roasting pan fitted with a rack.
  7. Place the roast in the preheated 450 degree Fahrenheit oven and roast for 15 minutes. This high heat creates a flavorful crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door.
  9. 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 (recommended), aim for 125 to 130 degrees Fahrenheit.
  10. Remove the roast from the oven when it is 5 degrees below your target temperature, as it will continue to cook while resting.
  11. Tent the roast loosely with aluminum foil and let it rest on the counter for at least 20 to 30 minutes before slicing. This resting period is key for a juicy prime rib.
  12. Slice the roast against the grain and serve immediately.

Notes

  • For a bone-in roast, the bone acts as insulation, helping the meat cook more evenly.
  • If you prefer a crispier crust, you can briefly place the roast under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
  • Use a reliable meat thermometer; temperature is the most important factor for perfect results.

Nutrition

Find it online: https://blissbatter.com/prime-rib-recipe-easy-tender-juicy-roast/