Step 1: Bring the Meat to Room Temperature
Remove the prime rib from the refrigerator about 1–2 hours before cooking.
This helps the roast cook more evenly.
Step 2: Prepare the Seasoning
In a small bowl mix:
- olive oil or butter
- minced garlic
- salt
- black pepper
- rosemary
- thyme
- paprika (optional)
Step 3: Season the Roast
Pat the roast dry with paper towels.
Rub the seasoning mixture all over the prime rib, covering every side.
Step 4: Preheat the Oven
Preheat the oven to 450°F (230°C).
Place the roast on a rack inside a roasting pan with the fat side facing up.
Step 5: Initial High-Heat Roast
Roast the meat for 15 minutes at 450°F (230°C).
This helps create a flavorful crust.
Step 6: Slow Roast
Reduce the oven temperature to 325°F (165°C).
Continue roasting for about:
- 15 minutes per pound for medium-rare.
Internal temperature guide:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
Step 7: Rest the Meat
Remove the roast from the oven and cover loosely with foil.
Let it rest for 15–20 minutes before slicing.
This allows the juices to redistribute.
Step 8: Slice and Serve
Slice the prime rib against the grain and serve with:
- roasted potatoes
- vegetables
- horseradish sauce or au jus.
✅ Tips for Perfect Prime Rib
- Always use a meat thermometer for accuracy.
- Let the roast rest before slicing.
- Cooking with the fat side up keeps the meat juicy.
- Use a roasting rack so heat circulates evenly.
If you want, I can also show you:
- Restaurant secret for the perfect prime rib crust
- Garlic butter prime rib recipe
- Slow cooker prime rib
- Prime rib with red wine au jus sauce.
