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Herb-Crusted Prime Rib Roast

Ingredients · Serves 8 · Prep 20 min · Total 4 hr 10 min

  • Roast
  • 1 bone-in beef rib roast, also called a standing rib roast; 3 ribs, 6 to 7 lb
  • 1 ⅓ tbsp kosher salt
  • Herb rub
  • 6 cloves garlic, finely grated
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 2 tsp black pepper, coarsely ground
  • 3 tbsp olive oil
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Herb-Crusted Prime Rib Roast

Steps

  1. Set the roast bone side down on the rack in a roasting pan and let it sit out while the oven heats (up to 1 hour; never more than 2).
  2. Set a rack in the lower third of the oven and heat the oven to 450°F (230°C).
  3. If you didn't salt the roast ahead, pat it dry and sprinkle the salt evenly over all sides now.
  4. Stir the garlic, rosemary, thyme, pepper and olive oil into a paste and rub it over the top and sides of the roast. Wash your hands and anything the raw meat touched.
  5. Roast at high heat to brown the outside.
  6. Lower the oven to 325°F (165°C) and keep roasting. Start checking after this timer.
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Herb-Crusted Prime Rib Roast

Steps, continued

  1. Check the center of the roast, away from the bone. Keep roasting, checking every 15 minutes, until it reaches 145°F (63°C) for medium (USDA's safe minimum), or higher if you like it more done; see the chart in the tips. A 6- to 7-lb roast usually takes 2 to 2 1/2 hours in all.
  2. Move the roast to a cutting board, tent it loosely with foil and rest. USDA asks for at least 3 minutes; 30 keeps the juices in the meat. The center climbs another 5 to 10 degrees as it rests.
  3. Run a long knife along the bones to free the meat in one piece, then slice it across the grain about 1/2 inch thick.
  4. Skim the fat off the pan juices and serve them in a small pitcher alongside the sliced beef.
  5. Cook to 145°F inside (check with a thermometer).