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Foolproof Standing Rib Roast with Garlic Herb Crust (Juicy Prime Rib)

Close-up of a juicy standing rib roast, sliced to show a perfect medium-rare interior and herb crust.
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Make a show-stopping, incredibly juicy Standing Rib Roast using a simple garlic herb butter crust and the reverse sear method. This recipe delivers tender meat perfect for your holiday centerpiece.

Ingredients

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  • 1 (4-6 lb) bone-in standing rib roast (Prime Rib)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 cup beef broth (for pan drippings)

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Pat the entire roast dry with paper towels.
  2. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, Dijon mustard, salt, and pepper. Mix until fully combined.
  3. Rub the entire surface of the roast evenly with olive oil, then spread the garlic herb butter mixture over the roast.
  4. Preheat your oven to 250°F (120°C). Place the roast, fat side up, on a rack in a roasting pan. If you have bones, ensure they are positioned under the roast or tied back securely.
  5. Insert a meat thermometer into the thickest part of the roast, avoiding bone contact.
  6. Slow roast the rib roast until the internal temperature reaches 115°F (46°C) for medium-rare. This may take 2 to 3 hours, depending on the size.
  7. Remove the roast from the oven. Increase the oven temperature to 450°F (230°C).
  8. Place the roast back in the hot oven and sear for 10 to 15 minutes, until the exterior crust is deep brown and crisp.
  9. Remove the roast from the oven when the internal temperature reaches 125°F (52°C) for medium-rare.
  10. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before carving. This resting period is crucial for juiciness.
  11. While resting, pour the beef broth into the roasting pan drippings and scrape up any browned bits to make a simple pan sauce, if desired.
  12. Slice between the bones and serve immediately.

Notes

  • For the best results, use a reliable meat thermometer to monitor the internal temperature during the slow roast phase.
  • If you are planning your holiday feast, consider using a meal planning approach to schedule prep time around this long roast.
  • This reverse sear method is superior for achieving an even cook from edge to edge.

Nutrition

Find it online: https://cutcooktaste.com/juicy-standing-rib-roast-garlic-herb-recipe/