Ingredients
Equipment
Method
- Combine all the ingredients in a small bowl, mixing thoroughly to ensure even distribution of the spices.
- Pat the prime rib roast dry with paper towels. This helps the rub adhere better to the meat.
- Generously apply the rub all over the roast, pressing it into the meat to form a crust.
- Let the seasoned roast sit at room temperature for about an hour before cooking. This allows the flavors to penetrate the meat.
- Preheat your oven to 450°F (230°C). Place the roast on a rack in a roasting pan, fat side up. Roast for 15 minutes at this high temperature to sear the outside.
- Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness, typically 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This should take about 15-20 minutes per pound.
- Remove the roast from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful prime rib.
Notes
Chef's Tips:
• For a deeper flavor, let the seasoned roast sit in the refrigerator overnight before cooking.
• Avoid overcooking the prime rib; it's better to err on the side of underdone as it will continue to cook while resting.
• Serve with a classic au jus or horseradish sauce for an enhanced dining experience.
Food Safety:
• Ensure the internal temperature reaches at least 145°F (63°C) for safe consumption if cooking beyond medium.
• Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.