Oven-Roasted Prime Rib with Rosemary Garlic Butter Baste

It's perfect for those aiming to bring the spirit of flame and flavor to their Easter table — no smoker required.

Oven-Roasted Prime Rib with Rosemary Garlic Butter Baste

This Oven-Roasted Prime Rib is a celebration of rich, beefy flavor and timeless technique—perfect for an Easter centerpiece or any special occasion. Seasoned with a bold blend of coarse mustard, rosemary, garlic, and cracked black pepper, the rib roast is slow-roasted for tenderness, then blasted with high heat to form a beautifully caramelized crust. Finished with a fragrant rosemary garlic butter baste and carved into juicy, bone-in slices, it’s a dish that balances rustic charm with elevated flavor. Whether served alongside spring vegetables or simple roasted potatoes, this roast brings the warmth and indulgence of open-fire flavor into your home oven.

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Servings: 4–6
Cook Time: ~2 hours (plus resting and overnight brine)

Ingredients:

• 1 standing rib roast (2-bone for 2–4, or 4-bone for 6–8)

• Kosher salt (for dry brine)

• Coarse-ground black pepper

• 2 tablespoons coarse spicy mustard (as binder)

• 2–3 tablespoons favorite beef rub (or use a mix of coarse salt and cracked pepper)

• 4 sprigs fresh rosemary

• 4 cloves garlic, smashed

• Butcher's twine

For Basting Butter:

• 1 stick (8 tablespoons) unsalted butter

• 3 large cloves garlic, smashed

• Juice of 1 lemon

• 2 sprigs fresh rosemary
  

Instructions:

1. Dry Brine (Night Before)

• Pat the rib roast dry and season generously with kosher salt on all sides.

• Place the roast on a wire rack over a sheet pan and refrigerate uncovered overnight to dry brine. This enhances flavor and draws moisture to the surface for better crust formation.

2. Day Of: Prep & Season

• Remove the roast from the fridge 1 hour before cooking to bring it to room temperature.

• Rinse off any excess surface salt and pat the meat dry again.

• Rub all over with coarse spicy mustard as a binder.

• Apply a generous layer of your beef rub (or coarse salt and cracked pepper). Let it sit for 10 minutes, then press another round of coarse black pepper over the surface to build a robust crust.

• If your butcher removed the bones, place them back underneath the roast and tie securely with butcher’s twine. Tuck fresh rosemary sprigs and garlic between the bones and the meat for flavor pockets.

3. Preheat the Oven

• Preheat your oven to 250°F (120°C) for low and slow roasting.

4. Roast the Rib

• Place the roast on a wire rack set inside a roasting pan, fat cap up.

• Insert a meat thermometer probe into the thickest part of the roast.

• Roast until the internal temperature reaches 120°F (49°C) for rare, or 125°F (52°C) for medium-rare. This will take approximately 2 to 2.5 hours depending on size.

5. Prepare Rosemary Garlic Butter

While the roast is cooking:

• In a small saucepan, melt butter with smashed garlic, rosemary, and lemon juice.

• Let it steep over low heat. Use a rosemary sprig as a basting brush if desired.

6. Sear & Baste

• Once the roast hits your target internal temperature, remove it from the oven and increase the oven temp to 500°F (260°C).

• Brush the roast with the rosemary garlic butter.

• Return to the oven for 10–15 minutes until a deep brown crust forms. Watch closely to prevent burning.

7. Rest & Carve

• Remove from oven and tent loosely with foil.

• Let rest for 20–30 minutes to allow juices to redistribute. The internal temperature will rise another 5–7 degrees during this time.

• Carve between the bones into ½-inch slices and serve.
  

Pro Tips:

• Save the Bones: Once roasted, the bones are packed with flavor — serve them as a chef’s snack or save for broth.

• Use Carryover Heat: Always pull the roast 5°F before your target doneness to avoid overcooking.

• Crust = Flavor: Don’t be afraid of a dark, flavorful crust — it’s where the magic lives.
  

This oven adaptation delivers all the richness and rustic elegance of your open-fire method with the ease of an indoor roast. It's perfect for those aiming to bring the spirit of flame and flavor to their Easter table — no smoker required. For more spring-worthy showstoppers like this, subscribe to the newsletter and explore the full Easter series.