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Perfectly sliced medium-rare prime rib roast on a wooden cutting board with mashed potatoes and asparagus.

Classic Herb-Crusted Bone-In Prime Rib Roast

Master the art of roasting a show-stopping bone-in prime rib with a fragrant herb crust, yielding a perfectly tender, juicy interior and a beautiful sear. Ideal for holidays or any special occasion, this recipe ensures a memorable main course.
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Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Holiday
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Prime Rib
  • 1 roast Bone-in prime rib roast 8-9 lbs (3-4 ribs), brought to room temperature
  • 2 tbsp Olive oil
For the Herb Crust
  • 4 cloves Garlic minced
  • 2 tbsp Fresh rosemary finely chopped
  • 2 tbsp Fresh thyme finely chopped
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper freshly ground
  • 1 tsp Onion powder
  • 1 tsp Paprika

Equipment

  • Roasting pan with rack
  • Sharp Knife
  • Small Mixing Bowl
  • Leave-in meat thermometer
  • Aluminum Foil
  • Cutting Board

Method
 

Prepare the Roast
  1. Remove the prime rib roast from the refrigerator at least 2-3 hours before cooking to allow it to come to room temperature. This promotes more even cooking throughout the roast.
  2. Preheat your oven to 450°F (232°C).
  3. In a small bowl, combine the minced garlic, finely chopped fresh rosemary, finely chopped fresh thyme, kosher salt, freshly ground black pepper, onion powder, and paprika. Mix well to form a thick, aromatic herb paste.
  4. Pat the entire prime rib roast completely dry with paper towels. This step is crucial for achieving a crispy, flavorful crust on the exterior.
  5. Rub the olive oil generously over all surfaces of the dry roast. Then, evenly spread the prepared herb paste over the oiled roast, ensuring full coverage.
  6. Place the seasoned prime rib roast, fat-side up, on a sturdy roasting rack set inside a large roasting pan. Insert a leave-in meat thermometer into the thickest part of the roast, being careful not to touch any bone.
Roast the Prime Rib
  1. Place the roasting pan with the prime rib in the preheated 450°F (232°C) oven and sear for 15-20 minutes, or until a beautiful golden-brown crust begins to form on the exterior.
  2. Without opening the oven door, reduce the oven temperature to 325°F (160°C).
  3. Continue roasting for approximately 1.5 to 2.5 hours, or until the internal temperature measured by the meat thermometer reaches your desired doneness. For medium-rare, aim to remove the roast when it reaches 120-125°F (49-52°C), as the temperature will rise an additional 5-10 degrees during resting.
Rest and Serve
  1. Once the roast reaches the desired internal temperature, carefully remove the roasting pan from the oven.
  2. Transfer the prime rib roast to a clean cutting board. Tent it loosely with aluminum foil to retain heat, and allow it to rest undisturbed for at least 20-30 minutes. This resting period is essential for the juices to redistribute throughout the meat, resulting in a tender and moist roast.
  3. After resting, slice the prime rib between the bones for individual servings, or carve the meat off the bone and slice against the grain into desired thickness. Serve immediately with your favorite accompaniments.

Notes

For best results, allow the prime rib to sit at room temperature for 2-3 hours before roasting. This helps achieve a more even cook from edge to center. The resting period after cooking is non-negotiable for a juicy roast; do not skip it. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.