10 Perfect Rib Roast Recipes That Will Make You Feel Like A Celebrity Chef

Okay, real talk. Rib roast used to scare me. Like, what if I mess up this expensive piece of meat in front of everyone? But here’s the thing. Once you nail the basics, it’s actually easier than you think.

These 10 recipes give you everything from classic herb crusted to crazy good bourbon glazed. Pick one. Trust the process. You’ve got this.

1. Classic Herb Crusted Prime Rib

Ingredients:

5 lb bone in rib roast
6 cloves garlic, minced
3 tbsp fresh rosemary, chopped
3 tbsp fresh thyme, chopped
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper

Instructions:

Step 1: Take your rib roast out of the fridge and let it sit at room temp for about an hour.

This step matters more than you’d think. Cold meat doesn’t cook evenly, and you’ll end up with a gray outer edge and raw middle. Not cute. I learned this the hard way at my first holiday dinner. Just set a timer and forget about it while you prep everything else.

Step 2: Mix your garlic, rosemary, thyme, olive oil, salt, and pepper in a small bowl until it looks like a chunky paste.

Smells amazing already, right? The oil helps everything stick to the meat instead of falling off halfway through cooking. Make sure your garlic is finely minced so nobody bites into a huge chunk. If your herbs are dry instead of fresh, use half the amount.

Step 3: Pat the roast completely dry with paper towels, then rub that herb mixture all over the meat.

Get it everywhere. Sides, top, even the bottom. Don’t be shy. The drier the surface, the better your crust will be. Sometimes I use like four paper towels because I really want that moisture gone. This is where the magic starts happening.

Step 4: Place the roast bone side down in a roasting pan and cook at 450°F for 20 minutes, then drop the temp to 325°F.

That initial high heat creates the crust you’re dreaming of. After 20 minutes, lower it to 325°F and roast until it hits 120°F internal temp for medium rare, usually about 15 minutes per pound. Use a meat thermometer. Seriously, don’t guess. I check mine like every 20 minutes because I’m paranoid, but that works.

Step 5: Pull it out and tent it loosely with foil for at least 20 minutes before slicing.

This is the hardest part because it smells insane and everyone’s hovering. But if you cut it right away, all those juices run out onto your cutting board instead of staying in the meat. The temp will actually rise another 5 to 10 degrees while it rests. Walk away. Pour yourself a drink. You did it.

2. Garlic Butter Rib Roast

Ingredients:

5 lb rib roast
8 cloves garlic, minced
6 tbsp butter, softened
2 tsp kosher salt
1 tsp black pepper
1 tsp dried thyme
1 tsp paprika

Instructions:

Step 1: Let your rib roast hang out at room temperature for an hour before you do anything else.

I know I sound like a broken record, but this really does make a difference in how evenly it cooks. Cold centers are nobody’s friend. Set it on the counter, cover it loosely with plastic wrap if you’re worried about it, and go do other stuff.

Step 2: Cream together your softened butter, minced garlic, salt, pepper, thyme, and paprika until it’s totally combined.

The butter should be soft enough that you can mix everything with a fork. If it’s too cold, microwave it for like 5 seconds. Not melted, just soft. The paprika adds this subtle sweetness and color that really makes the crust pop. This is my favorite part, honestly.

Step 3: Slather that garlic butter all over your roast like you’re frosting a cake.

Use your hands. Get messy. Make sure every inch is covered because that’s flavor right there. The butter will melt into the meat and the garlic will get all sweet and caramelized. If you have extra butter mixture, save it to melt over the sliced meat later. Trust me on this.

Step 4: Roast at 450°F for 15 minutes to get that crust started, then reduce to 325°F and continue cooking.

You’re looking for an internal temp of 125°F for medium rare, which takes about 1.5 to 2 hours depending on your oven. Every oven is different, so use a thermometer. The high heat at the start gives you that crispy, buttery exterior. Then the low and slow finishes the inside perfectly.

Step 5: Rest the roast for 20 to 30 minutes under a foil tent before carving.

Yeah, it’s torture waiting. But this step is what separates okay prime rib from incredible prime rib. Those juices need time to redistribute. If you’re worried about it getting cold, it won’t. It’ll still be hot after 30 minutes, I promise.

3. Mustard and Herb Rib Roast

Ingredients:

4 lb rib roast
1/4 cup Dijon mustard
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

Instructions:

Step 1: Bring your rib roast to room temp, about 45 minutes to an hour on the counter.

Smaller roast, slightly less time needed. But still do it. The mustard coating works best when the meat isn’t ice cold. Plus it helps the crust form better. I usually take this time to prep my side dishes.

4. Reverse Seared Prime Rib

Ingredients:

5 lb bone in prime rib
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
2 tsp dried thyme
3 tbsp butter

Instructions:

Step 1: Season your prime rib generously with salt, pepper, garlic powder, and thyme, then let it sit uncovered in the fridge overnight.

This is called dry brining and it’s a game changer. The salt penetrates deep into the meat and helps it stay juicy. If you don’t have overnight, even a few hours helps. The surface will look dry, which is perfect for getting that crispy crust later.

Step 2: Take the roast out and let it come to room temp for an hour, then place it in a roasting pan.

Preheat your oven to 250°F. Yep, you read that right. Super low temp. This method cooks the roast slowly and evenly from edge to edge. No gray band of overcooked meat. Just perfect pink throughout. It takes longer but it’s so worth it.

Step 3: Roast at 250°F until the internal temperature hits about 115°F for medium rare.

This usually takes 2.5 to 3 hours depending on the size. Check it with a thermometer starting at the 2 hour mark. The meat will look kinda pale and not super appetizing yet. That’s fine. The magic happens in the next step. Be patient.

Step 4: Crank your oven to 500°F and let the roast sear for 8 to 10 minutes until the outside is deep brown and crispy.

Okay, now the fun part. That high heat creates an insane crust in just minutes. Watch it closely so it doesn’t burn. The temp will rise another 5 degrees during this step. When you pull it out, it should look absolutely gorgeous with a dark, crackling exterior.

Step 5: Brush with melted butter and rest for 20 minutes before slicing.

The butter adds extra richness and shine. This method gives you the most evenly cooked, tender prime rib you’ve ever had. Slice it thick and just enjoy. Everyone always asks me how I got it so perfect, and it’s literally just this reverse sear trick.

5. Red Wine Au Jus Rib Roast

Ingredients:

5 lb rib roast
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 cup red wine
2 cups beef broth
2 sprigs fresh thyme

Instructions:

Step 1: Rub the roast with olive oil, then season all over with salt, pepper, and garlic powder.

Let it sit at room temp for about an hour. The olive oil helps the seasoning stick and promotes browning. Make sure you season every side, even the bottom. Lots of people forget the bottom and then wonder why one side tastes bland.

Step 2: Roast at 450°F for 15 minutes to develop a crust, then reduce heat to 325°F.

Continue roasting until it reaches 120°F internal temp, about 1.5 to 2 hours. The initial blast of heat sets the exterior. Then the lower temp gently brings the inside to perfect doneness. Keep a thermometer handy and check every 30 minutes or so.

Step 3: Remove the roast to a cutting board and tent with foil to rest.

Now here’s where it gets good. Pour off most of the fat from the roasting pan but leave the browned bits. Those bits are pure flavor. If your pan isn’t stovetop safe, scrape everything into a saucepan.

Step 4: Place the roasting pan over medium heat and pour in the red wine, scraping up all those delicious brown bits.

Let it bubble and reduce by half, about 5 minutes. Add the beef broth and thyme sprigs. Simmer for another 10 minutes until it’s slightly thickened. Taste it. This au jus is insane. Rich, winey, beefy. Everything you want.

Step 5: Strain the au jus through a fine mesh sieve and serve alongside your sliced rib roast.

Drizzle it over the meat or serve it on the side for dipping. This sauce elevates the whole dish. My family literally drinks the leftovers straight from the bowl. It’s that good. Worth the extra 15 minutes, I promise.

6. Spicy Cajun Rib Roast

Ingredients:

4 lb rib roast
3 tbsp Cajun seasoning
2 tbsp brown sugar
1 tbsp paprika
1 tsp cayenne pepper
2 tbsp olive oil
1 tsp kosher salt

Instructions:

Step 1: Mix together the Cajun seasoning, brown sugar, paprika, cayenne, and salt in a small bowl.

The brown sugar might seem weird but it balances the heat and helps create an amazing crust. If you’re not into spice, cut the cayenne in half. Or leave it out. This is your dinner. The paprika adds color and a subtle smokiness.

Step 2: Rub the olive oil all over the roast, then coat it completely with your spice mixture.

Really press it in there so it sticks. Don’t be afraid of the color. It’s supposed to look dark and intense. Let it sit at room temp for 30 to 45 minutes so the flavors can start working into the meat. I’ve even done this the night before and it turned out incredible.

Step 3: Place the roast in a pan and cook at 425°F for 20 minutes to form a spicy crust.

Your kitchen is gonna smell amazing. Spicy, sweet, smoky. The edges might look almost blackened. That’s the sugar caramelizing with the spices. It’s not burnt, it’s perfect. Lower the oven to 325°F after that initial sear.

Step 4: Continue roasting at 325°F until the internal temp hits 125°F for medium rare.

Check it at the 1 hour mark and then every 15 minutes. The crust will be dark and crispy. The inside will be tender and juicy with just a hint of that Cajun spice throughout. It’s not overwhelmingly hot, just really flavorful.

Step 5: Let it rest for 20 minutes, then slice and serve with your favorite sides.

This one pairs great with something creamy like mashed potatoes or mac and cheese to balance the heat. Every time I make this, people ask for the recipe. It’s different from traditional prime rib but in the best way.

7. Mushroom Crusted Rib Roast

Ingredients:

5 lb rib roast
8 oz mushrooms, finely chopped
4 cloves garlic, minced
3 tbsp butter
1/4 cup breadcrumbs
2 tbsp fresh thyme, chopped
2 tsp kosher salt
1 tsp black pepper

Instructions:

Step 1: Sauté the chopped mushrooms and garlic in butter over medium heat until all the moisture evaporates.

This takes about 10 minutes. Keep stirring. The mushrooms will release a ton of liquid at first, then it’ll cook off and they’ll start to brown. That’s when they get really flavorful. You want them almost dry and deeply golden.

Step 2: Stir in the breadcrumbs, thyme, salt, and pepper, then remove from heat and let it cool slightly.

The breadcrumbs soak up any remaining moisture and help the mixture stick to the meat. Fresh thyme is key here. It pairs perfectly with mushrooms. If you only have dried, use about a third of the amount. Let this cool for a few minutes so it’s easier to handle.

Step 3: Pat your room temperature roast dry, then press the mushroom mixture all over the top and sides.

Really pack it on there. It should form a thick crust. The moisture from the meat will help it stick. If some falls off, just press it back on. This crust is earthy and rich and adds so much texture and flavor to every bite.

Step 4: Roast at 450°F for 15 minutes, then reduce to 325°F and cook until it reaches 120°F internally.

The mushroom crust will get crispy and golden brown. It smells like a steakhouse. Check the temp starting at 1.5 hours. The crust might look dark in spots. That’s totally fine. It’s caramelized, not burned.

Step 5: Rest for 20 minutes under foil before slicing.

When you cut into this, you’ll get that crispy mushroom topping, then the perfectly cooked beef underneath. It’s such a showstopper. I made this for a dinner party once and people are still talking about it. The mushroom crust is just different and so good.

8. Salt Crusted Rib Roast

Ingredients:

5 lb rib roast
4 cups kosher salt
1 cup water
6 egg whites
2 tbsp black pepper
4 sprigs fresh rosemary

Instructions:

Step 1: Let your rib roast sit at room temp for an hour while you make the salt crust.

Mix the kosher salt, water, and egg whites in a large bowl until it forms a thick, wet sand texture. The egg whites bind everything together so it hardens in the oven. Don’t skip them. I tried once with just salt and water and it didn’t work. Total mess.

Step 2: Pat the roast dry and season it with black pepper, then place rosemary sprigs on top.

You’re not adding extra salt because, well, the whole crust is salt. The pepper and rosemary are the only other seasonings you need. Press the rosemary into the meat a bit so it stays put when you add the crust.

Step 3: Pack the salt mixture all over the roast, covering it completely in a thick layer.

It should look like you buried the meat in salt. About a half inch thick all around. Press it firmly so it sticks. The salt crust will harden as it cooks, sealing in all the juices. The meat basically steams inside its own little salt oven.

Step 4: Roast at 425°F for 15 minutes, then lower to 325°F until the internal temp is 120°F.

This takes about 1.5 hours. The crust will turn hard and pale. Maybe a little cracked. That’s fine. It’s doing its job. Don’t try to check the temp until you think it’s close, because breaking the crust releases heat.

Step 5: Let it rest for 15 minutes, then crack and remove the salt crust completely before slicing.

Use a heavy knife or mallet to break the crust. It’ll come off in big chunks. Brush off any stray salt from the meat. The roast underneath will be perfectly seasoned, incredibly juicy, and so tender. This method looks fancy but it’s actually pretty foolproof.

9. Bourbon Glazed Rib Roast

Ingredients:

5 lb rib roast
1/2 cup bourbon
1/4 cup brown sugar
3 tbsp soy sauce
2 tbsp Dijon mustard
4 cloves garlic, minced
2 tsp kosher salt
1 tsp black pepper

Instructions:

Step 1: Whisk together bourbon, brown sugar, soy sauce, Dijon, and garlic in a bowl until the sugar dissolves.

This glaze is sweet, savory, and has that bourbon kick. Reserve about a third of it in a separate container for basting later. The rest is your marinade. If you’re not into bourbon, try whiskey or even apple juice. Still good.

Step 2: Season the roast with salt and pepper, then brush it all over with two thirds of the bourbon mixture.

Let it marinate at room temp for 30 minutes, or in the fridge for up to 4 hours if you have time. The longer it sits, the more the flavors penetrate. I usually do this in the morning for a dinner cook. Just remember to bring it back to room temp before roasting.

Step 3: Place the roast in a pan and cook at 450°F for 15 minutes to start the crust.

Then lower the temp to 325°F and continue roasting. After about 45 minutes, start basting with the reserved bourbon glaze every 20 minutes. This builds up layers of sticky, caramelized flavor on the outside. So good.

Step 4: Keep basting and roasting until the internal temp hits 125°F for medium rare.

Total cook time is usually around 1.5 to 2 hours. The glaze will get dark and shiny. It might look like it’s burning but it’s not. That’s the sugar caramelizing. The smell is incredible. Sweet, smoky, a little boozy.

Step 5: Rest for 20 minutes, then slice and drizzle any pan drippings over the top.

Those drippings mixed with the leftover glaze make the best sauce. This is probably my favorite flavor combination on this whole list. The bourbon glaze is just next level. Sweet but not too sweet, with that hint of smokiness from the bourbon.

10. Smoked Rib Roast BBQ Style

Ingredients:

5 lb rib roast
1/4 cup BBQ rub (your favorite)
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp kosher salt
1 tsp black pepper
1/2 cup BBQ sauce

Instructions:

Step 1: Combine the BBQ rub, brown sugar, smoked paprika, salt, and pepper in a bowl.

Mix it well so the sugar doesn’t clump. The smoked paprika gives you that smoky flavor even if you’re cooking in a regular oven. If you have a smoker, even better. Use it. But this oven method still gets you pretty close.

Step 2: Rub the spice mixture all over the roast, pressing it in to form a thick bark.

Let it sit at room temp for about an hour. The bark is what makes BBQ style meat so good. It’s that crusty, flavorful outer layer. The brown sugar will caramelize and the spices will toast. You want a thick, even coating everywhere.

Step 3: If using an oven, roast at 250°F low and slow until the internal temp reaches 115°F.

This takes about 3 hours. If you’re using a smoker, smoke at 225°F with your favorite wood. Hickory or oak work great with beef. The low temp gives you that tender, fall apart texture. Check the temp every hour or so.

Step 4: Brush the roast with BBQ sauce and increase the oven to 400°F for the last 15 minutes.

This sets the sauce and creates a sticky glaze over the bark. The sauce will caramelize and get a little charred in spots. Don’t skip this step. It’s what gives you that authentic BBQ finish. Your kitchen will smell like a smokehouse.

Step 5: Rest for 20 minutes, then slice thick and serve with extra BBQ sauce on the side.

This style is so different from traditional prime rib. It’s smoky, sweet, tangy. More casual. Perfect for a backyard vibe even if you made it in your oven. People go crazy for this one.

Final Words

There you go. Ten different ways to make rib roast that’ll blow everyone away. Pick the one that sounds best to you, follow the steps, and don’t overthink it. You’re gonna crush this. Let me know which one you try first.