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The Ultimate Easy, Oven-Roasted Herb Crusted Prime Rib with Au Jus

Close-up of a medium-rare prime rib recipe roast, sliced and resting in its own juices on a white plate.
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Achieve a perfectly cooked, tender, and juicy prime rib roast every time you make this easy, herb-crusted recipe. It is the ideal centerpiece for your holiday feast or special gathering.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (about 2 ribs)
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup beef broth (for au jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for au jus slurry)

Instructions

  1. Remove the prime rib roast from the refrigerator 3 hours before cooking. Let it sit at room temperature.
  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. This is your best prime rib seasoning.
  4. Rub the minced garlic and olive oil all over the surface of the roast.
  5. Press the herb and spice mixture firmly onto all sides of the roast to create an herb crusted prime rib.
  6. Place the roast, fat side up, in a roasting pan with a rack.
  7. Roast at 450 degrees Fahrenheit for 15 minutes. This high heat helps create the crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer for a perfectly cooked prime rib): 125 degrees Fahrenheit for rare, 130-135 degrees Fahrenheit for medium-rare. This usually takes about 13-15 minutes per pound after the initial high heat.
  9. Remove the roast from the oven when it hits 5 degrees below your target temperature.
  10. Tent the roast loosely with foil and let it rest for at least 20 minutes before slicing. This resting period is key to a juicy prime rib dinner.
  11. While the roast rests, prepare the au jus. Place the roasting pan drippings over medium heat on the stovetop. Skim off excess fat.
  12. Pour the beef broth into the pan and bring to a simmer, scraping up any browned bits from the bottom.
  13. Whisk in the cornstarch slurry and simmer until the au jus thickens slightly.
  14. Slice the prime rib roast against the grain and serve immediately with the warm au jus.

Notes

  • For a bone-in roast, calculate the cooking time based on the weight of the roast, not just the meat.
  • If you prefer a restaurant style prime rib, you can sear it in a very hot cast iron skillet before putting it in the oven, if the roast fits.
  • If you are cooking a very large roast, consider using the slow roasted prime rib method by starting low and finishing high.

Nutrition

Find it online: https://spoonsprout.com/prime-rib-recipe-ultimate-easy-oven-roasted/