Ingredients
Equipment
Method
- Preheat your oven to 500°F (260°C). While the oven heats, prepare the roast by patting it dry with paper towels. This helps the seasoning stick and promotes browning.
- In a small bowl, mix together the kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to create a paste. Rub this mixture all over the prime rib, ensuring it's evenly coated.
- Place the roast, fat side up, on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, making sure it doesn't touch the bone.
- Put the roast in the preheated oven and immediately reduce the temperature to 275°F (135°C). Cook for about 15 minutes per pound, or until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium).
- Once the roast reaches the desired temperature, remove it from the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a moist roast. Carve and serve, enjoying the tender, flavorful meat.
Notes
Chef's Tips:
• For best results, let the roast come to room temperature before cooking
• Avoid opening the oven door during cooking to maintain consistent temperature
• Serve with a red wine jus or horseradish cream for added flavor
Food Safety:
• Always use a meat thermometer to ensure the roast reaches a safe internal temperature
• Store leftovers in an airtight container in the refrigerator for up to 3 days