Ingredients
Equipment
Method
- Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature. This ensures even cooking throughout the roast.
- Preheat your oven to 450°F (230°C). While the oven heats, mix the salt, pepper, and garlic powder in a small bowl. Rub this mixture all over the prime rib, covering all surfaces.
- Place the roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast at 450°F for 15 minutes to sear the exterior.
- Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This usually takes about 15 minutes per pound.
- Remove the roast from the oven, tent it loosely with foil, and let it rest for 20-30 minutes. The temperature will rise another 5-10 degrees as it rests.
Notes
Chef's Tips:
• For an extra flavor boost, add fresh herbs like rosemary or thyme to the seasoning mix.
• Avoid overcooking; prime rib is best enjoyed rare to medium-rare.
• Serve with creamy horseradish sauce for a classic pairing.
Food Safety:
• Always use a meat thermometer to ensure the roast reaches a safe internal temperature.
• Store leftovers in the refrigerator within 2 hours of cooking.