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 with the bones down in a roasting pan. If using a boneless roast, place it on a rack inside the roasting pan.
- Bake the prime rib at 500 degrees F for 15 minutes. Then, reduce the oven temperature to 325 degrees F and continue baking until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120 degrees F
- Medium Rare: 130 degrees F
- Medium: 140 degrees F
- Medium Well: 150 degrees F
- Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 30 minutes before carving.
- Carve the prime rib roast by slicing against the grain into about 1/2 inch thick slices. Serve with horseradish, if desired.
Nutrition
Notes
For a more flavorful roast, use a bone-in prime rib. Ask your butcher to cut the bones off and tie them back onto the roast. This creates a natural rack for the meat and they can be easily removed before carving. If using a boneless prime rib, a wire rack set inside the roasting pan works well.