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The Ultimate Fool-Proof Oven-Roasted Prime Rib with Garlic Herb Butter and Au Jus

Close-up of perfectly cooked prime rib recipe slices showing a medium-rare center and herb crust, resting in au jus.
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Create a restaurant-quality, juicy, and tender prime rib roast every time using this simple oven method. This recipe features a flavorful garlic herb crust and includes instructions for making a simple au jus.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons coarse sea salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon olive oil
  • 2 cups beef broth (for au jus)
  • 1 small yellow onion, roughly chopped (for au jus)

Instructions

  1. Remove the prime rib roast from the refrigerator at least 3 hours before cooking to allow it to come to room temperature. Preheat your oven to 500 degrees Fahrenheit.
  2. Pat the roast completely dry with paper towels. This helps create a good crust.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper to create the herb butter rub.
  4. Rub the herb butter mixture evenly over the entire surface of the prime rib roast.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack. Drizzle the olive oil over the top.
  6. Place the roast in the 500 degree Fahrenheit oven and roast for exactly 15 minutes. This high heat sear creates the crust.
  7. After 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit. Do not open 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. This typically takes about 13-15 minutes per pound at 325 degrees Fahrenheit after the initial sear.
  9. Once the roast reaches the target temperature, immediately remove it from the oven. Tent it loosely with foil and let it rest for at least 20 minutes before slicing. The temperature will rise another 5-10 degrees during resting.
  10. While the roast rests, prepare the au jus. Place the roasting pan drippings (leaving excess fat behind if desired) into a saucepan over medium heat. Add the beef broth and chopped onion. Bring to a simmer and cook for 5-10 minutes, scraping up any browned bits from the bottom of the pan. Strain the liquid before serving.
  11. Slice the prime rib against the grain and serve immediately with the warm au jus.

Notes

  • For a bone-in roast, the bone acts as insulation; you may need to add 5-10 minutes per pound to the cooking time compared to a boneless roast.
  • If you prefer a crispier crust, you can place the roast under the broiler for 1-2 minutes at the very end, watching closely to prevent burning.
  • Always use a reliable meat thermometer; cooking times are estimates, but internal temperature guarantees perfection.

Nutrition

Find it online: https://delishcraze.com/prime-rib-recipe-ultimate-foolproof-oven-roast/