Ingredients
Equipment
Method
- Dry the prime rib. Place the roast on several layers of paper towels. Use more paper towels to thoroughly dry all sides of the roast.
- Season the roast. Sprinkle salt evenly over all sides from about 6 inches above the roast. In a small bowl, combine rosemary, thyme, pepper, and paprika. Stir to combine. Evenly sprinkle the rub over the prime rib. Use your fingers to gently spread the rub and massage it into the meat.
- Marinate the roast. Tightly wrap the prime rib twice in plastic wrap. Place the roast on a plate and refrigerate overnight, or for at least 1 hour, but preferably at least 6 hours and up to 24 hours. This allows the roast to absorb the flavors.
- Preheat the oven and prepare the pan. Half an hour before cooking, preheat your oven to 275F. Remove the roast from the refrigerator and unwrap it. Place a wire trivet in the bottom of a large cast iron skillet, roasting pan, or shallow oven-safe pan. Place the roast, fat side up, in the center of the trivet.
- Add liquid and vegetables. Pour the beef broth into the bottom of the pan, avoiding the meat. If using vegetables, toss them with oil, salt, and pepper, then place them around the roast. Insert an oven-safe meat thermometer into the center of the roast, ensuring it does not touch any fat.
- Roast the prime rib. Place the roast in the oven. Cook for about 2 hours and 25 minutes (approximately 24-27 minutes per pound) until the internal temperature reaches 125F for medium-rare. Check the temperature regularly, starting after about 2 hours, and monitor every 10-15 minutes until the desired temperature is reached. The roast will continue to cook as it rests.
- Rest and sear. Carefully remove the roast from the oven. Tent the pan with aluminum foil. Turn the oven heat up to 450F. Let the oven preheat while the roast rests for 15-20 minutes, or until the internal temperature reaches 130-135F. Remove the foil and thermometer. Return the roast to the oven to sear for 5-8 minutes, until the crust is brown and crispy.
- Serve. Carefully remove the roast from the oven. Transfer the prime rib to a cutting board and any vegetables to a serving dish. Save the drippings for Au Jus. Slice the roast against the grain using a sharp knife. Garnish with fresh rosemary if desired and serve hot with your chosen sides and Au Jus.
Nutrition
Notes
For different levels of doneness, aim for these internal temperatures: Rare: 115F initial, 120-125F after resting. Medium: 130-135F initial, 135-145F after resting. Medium Well: 140-145F initial, 145-155F after resting. Well: 150-155F initial, 155-165F after resting. Using a shallow pan ensures even airflow for uniform cooking. If a boneless roast is unavailable, a bone-in roast can be used; ask your butcher to remove the bone.