Ingredients
Equipment
Method
- Remove the prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap. This allows the meat to come to room temperature for more even cooking.
- Adjust your oven rack to the center position. Preheat your oven to 500 degrees F.
- In a small bowl, mix together 1 1/2 teaspoons salt, pepper, rosemary, thyme, minced garlic, and olive oil.
- Pat the prime rib dry with paper towels. Spoon the seasoning mixture over the roast, rubbing it onto all sides. Place a bone-in roast bone-side down in a roasting pan. If using a boneless roast, place it on a rack inside the roasting pan.
- Roast the prime rib at 500 degrees F for 15 minutes. Then, reduce the oven temperature to 325 degrees F and continue roasting until it reaches your desired internal temperature.
- Use a meat thermometer to check the temperature. For rare, aim for 120 degrees F. For medium-rare, aim for 130 degrees F. For medium, aim for 140 degrees F. For medium-well, aim for 150 degrees F. Remember to remove the roast 5-10 degrees before your target temperature, as it will continue to cook while resting.
- Remove the prime rib from the oven and tent it loosely with aluminum foil. Let it rest for 30 minutes before carving.
- Carve the prime rib roast by slicing against the grain into 1/2-inch thick slices. Serve with horseradish, if desired.
Nutrition
Notes
For a bone-in prime rib, ask your butcher to remove the bones and tie them back onto the roast. This creates a natural rack for the meat. You can remove the bones before carving. If using a boneless prime rib, a wire rack works well.