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Classic Roasted Prime Rib

This prime rib recipe involves seasoning a marbled beef roast with salt, pepper, and garlic, then roasting it slowly to achieve a tender, juicy interior with a beautifully browned crust. The process emphasizes patience and careful temperature control, resulting in a stunning centerpiece with rich beef flavor and a succulent, eye-catching appearance.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Main Course
Cuisine American
Servings 8
Calories 650 kcal

Equipment

  • Roasting pan with rack
  • Instant Read Thermometer
  • Sharp carving knife
  • Aluminum foil

Ingredients
  

  • 4-5 pounds prime rib roast marbled, preferably bone-in
  • 2 tablespoons sea salt flakes for finishing
  • 1 tablespoon coarse black pepper freshly ground
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil or softened butter to help seasonings adhere
  • 2 sprigs fresh rosemary optional, chopped
  • 2 sprigs fresh thyme optional, chopped

Instructions
 

  • Remove the prime rib from the fridge and let it sit at room temperature for about 2 hours to promote even cooking.
    Remove the prime rib from the fridge
  • Preheat your oven to 220°C (430°F) to start with a hot oven that creates a nice crust.
    Preheat your oven to 230°C
  • Mix the olive oil or softened butter with the garlic powder, chopped rosemary, and thyme to create a fragrant herb paste.
    Pat the roast dry with paper towels
  • Rub the herb mixture generously all over the surface of the roast, pressing it into the meat to coat evenly.
    Rub the entire surface generously with kosher salt
  • Place the roast on a rack in a roasting pan, fat side up, ensuring even heat circulation.
    Heat a cast iron skillet over high heat
  • Roast the meat in the preheated oven for 20 minutes to develop a flavorful crust.
    Sear each side of the roast for 2-3 minutes
  • Lower the oven temperature to 160°C (320°F) and continue roasting for about 15 minutes per pound, or until a thermometer inserted into the center reads 52°C (125°F) for rare doneness.
    Roast the beef for about 15 minutes
  • Once the target temperature is reached, remove the roast from the oven and tent loosely with aluminum foil to rest for at least 20 minutes, allowing juices to redistribute.
    Once the desired temperature is reached
  • Transfer the roast to a cutting board and use a sharp carving knife to slice against the grain, revealing tender, juicy interior with a crispy crust.
    Carve the roast against
  • Finish by sprinkling sea salt flakes over the sliced meat and serve immediately with your favorite sides and horseradish or gravy for added flavor.
    Serve the prime rib with fresh

Notes

Ensure the roast rests sufficiently before carving to keep it juicy. Adjust cooking times based on the size of your roast and your oven's performance. Use a reliable meat thermometer for perfect results every time.