Take the prime rib roast out of the refrigerator and let it sit at room temperature for 1-2 hours. This helps the meat cook evenly and ensures a tender, juicy result throughout the roast.

Preheat your oven to 450°F. Place a rack in a roasting pan and add beef broth to the bottom. This keeps moisture in the oven and helps create flavorful drippings for later.

Mix butter, garlic, rosemary, thyme, Dijon mustard, salt, pepper, paprika, and onion powder in a bowl. Stir until it forms a thick herb paste that will create a rich, flavorful crust on the roast.

Pat the roast dry, then rub olive oil all over it. Spread the herb butter mixture generously over every side of the meat, pressing it in so it sticks well and coats evenly.

Place the roast bone-side down on the rack inside the roasting pan. Position the fat side up so it bastes the meat naturally while cooking, helping it stay juicy and full of flavor.

Roast at 450°F for 20 minutes without opening the oven door. This high heat creates a golden crust on the outside while sealing in juices and locking in deep roasted flavor.

Lower oven temperature to 325°F and continue roasting until internal temperature reaches 120-125°F for medium-rare. Use a thermometer and check periodically to avoid overcooking the tender center.

Start checking temperature about 30 minutes before done. Insert thermometer into thickest part of meat, away from bones. Pull roast out slightly before target temperature because it continues cooking while resting.

Remove roast from oven and loosely tent with foil. Let it rest for 20-30 minutes so juices redistribute. This step keeps the meat tender, juicy, and flavorful when sliced.

Slice the roast against the grain into thick portions and serve warm. Drizzle with pan juices or au jus for extra flavor and a rich finishing touch that makes every bite unforgettable.