Prime Rib Roast with Herb Crust
A classic prime rib roast seasoned with a robust blend of black pepper, kosher salt, fresh rosemary, and garlic, then slow-roasted to a perfect medium-rare or medium. The meat is seared at high heat before finishing at a lower temperature, allowing the exterior to develop a flavorful crust while the interior remains tender and juicy. Resting before carving ensures optimal texture and moisture retention.
Ingredients
- 1 4-rib prime rib roast
- 2 tbsp black pepper
- 2 tbsp kosher salt
- 2 garlic cloves, minced
- 2 tbsp fresh rosemary, minced
- 1 ½ tbsp olive oil
Instructions
- 1
Preheat oven to 450 degrees for at least 30 minutes.
- 2
Whisk pepper, salt, minced garlic, and minced rosemary together in a bowl.
- 3
Rub the prime rib roast on all sides with olive oil.
- 4
Generously sprinkle the herb and spice mixture on all sides, pressing it into the meat with your hands.
- 5
If preparing ahead, place in a large rimmed pan, cover loosely with plastic wrap, and refrigerate overnight.
- 6
Allow the prime rib to come to room temperature for 2 hours before roasting.
- 7
Place the roast bone-side down in a high-sided roasting pan.
- 8
Roast at 450 degrees for 15 minutes.
- 9
Reduce oven temperature to 325 degrees and continue cooking uncovered until a meat thermometer inserted into the thickest part reads 120 degrees for medium-rare or 130 degrees for medium.
- 10
Remove from oven and let rest for 20 minutes. The roast will continue to cook, reaching 130 degrees for medium-rare or 140 degrees for medium.
- 11
Use a carving fork to stabilize the roast while slicing along the curve of the bones, or remove twine if bones were retied.
- 12
Slice to desired thickness and serve.
Tips
Season the roast at least 2 hours before cooking to allow flavors to penetrate the meat.
Bringing the roast to room temperature before roasting ensures even cooking throughout.
Use a meat thermometer for precision; do not rely on appearance alone to avoid overcooking.
Resting the roast after cooking is essential; do not skip this step to prevent loss of juices when carving.
Good to Know
Refrigerate leftovers in an airtight container for up to 4 days. Slice before storing to cool faster.
Season and refrigerate the roast overnight for enhanced flavor absorption.
Slice and serve warm. Pairs well with roasted vegetables, potatoes, and Yorkshire pudding.
Common Mistakes
Do not skip bringing the roast to room temperature to avoid uneven cooking.
Do not omit the resting period to prevent loss of juices.
Do not cook without a meat thermometer to avoid overcooking or undercooking.
Do not open the oven door excessively during cooking to maintain consistent temperature.