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Prime Rib Roast · Herb-Crusted Standing Roast

Herb-Crusted Prime Rib Roast

A bone-in rib roast, salted ahead, rubbed with garlic, rosemary and thyme, seared hot and finished low so it cooks evenly from edge to center. Comes with a doneness chart that starts at USDA's safe temperature.

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Prep
20 min
Cook
2 hr 20 min
Total
4 hr 10 min
Serves
8 · One 3-bone roast, 6 to 7 lb
Level
Medium

Ingredients

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

Cook to 145°F inside (check with a thermometer).

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.
  7. 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.
  8. 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.
  9. 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.
  10. Skim the fat off the pan juices and serve them in a small pitcher alongside the sliced beef.

Tip: Doneness chart, read in the center as the roast comes out: 145°F (63°C) medium, warm pink center (USDA's safe minimum for beef roasts, plus a 3-minute rest); 150°F (66°C) medium-well, a little pink; 160°F (71°C) well done, no pink.

Tip: Charts that list lower numbers for rare and medium-rare go below USDA's safe minimum, so ours starts at 145°F. Expect the center to rise 5 to 10 degrees while the roast rests.

Tip: Plan about 1 rib for every 2 people, or about 3/4 lb of bone-in roast per person.

Tip: Ask the butcher to cut the bones off and tie them back on. They still shield the meat as it roasts, and carving is easier.

Tip: Use a separate board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate within 2 hours, up to 4 days. Reheat leftover slices covered with a little broth over low heat until they reach 165°F.

Make ahead: For the best crust and seasoning, salt the roast 1 to 2 days ahead: pat it dry, sprinkle the salt over all sides and refrigerate it uncovered on a rack set in a pan.

Estimated nutrition per serving: 1010 calories · protein 52 g · carbohydrates 1 g · fiber 0 g · sugars 0 g · fat 87 g (saturated 34 g) · sodium 1,050 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.