Ingredients
Equipment
Method
- Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This helps ensure even cooking throughout the roast.
- Preheat your oven to 450°F (230°C). In a small bowl, mix the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to create a paste. Rub this mixture all over the prime rib, ensuring it's well coated.
- Place the prime rib, fat side up, in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch bone. Roast at 450°F for 15 minutes to sear the outside.
- After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium. This should take about 15-20 minutes per pound.
- Once the roast reaches the desired temperature, remove it from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist and tender roast.
Notes
Chef's Tips:
• For an even more flavorful crust, let the seasoned roast sit uncovered in the refrigerator overnight before cooking.
• Avoid overcooking; prime rib is best enjoyed rare to medium-rare.
• Serve with horseradish sauce or au jus for an elevated dining experience.
Food Safety:
• Ensure the internal temperature reaches at least 145°F for safe consumption, though lower temperatures are acceptable for rare or medium-rare if followed by a rest period.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.