Ingredients:
- Prime Rib Roast: A 3-4 bone prime rib roast, bone-in or boneless
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil
- Garlic Powder
- Onion Powder
- Dried Thyme
- Dried Rosemary
Instructions:
- Prep the Roast:
- Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes.
- Preheat your oven to your desired temperature (see below for temperature recommendations).
- Season the Roast:
- Generously season the roast all over with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
- Sear the Roast (Optional):
- If you want a crispy outer crust, heat a large cast-iron skillet over high heat.
- Add a bit of olive oil to the skillet and sear the roast on all sides until browned.
- Roast the Prime Rib:
- Place the seared (or unseared) roast on a roasting rack set inside a roasting pan.
- Roast the prime rib in the preheated oven according to your desired level of doneness:
- Rare: 120-125°F (49-52°C) – Roast for about 20-25 minutes per pound.
- Medium-Rare: 130-135°F (54-57°C) – Roast for about 25-30 minutes per pound.
- Medium: 140-145°F (60-63°C) – Roast for about 30-35 minutes per pound.
- Well-Done: 150-155°F (66-68°C) – Roast for about 35-40 minutes per pound.
- Rest the Roast:
- Once the roast reaches your desired temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
Tips:
- Use a meat thermometer: This is the most accurate way to determine doneness.
- Don’t overcook: It’s easier to overcook a prime rib than undercook it.
- Rest the meat: This step is crucial for juicy, tender meat.
- Carve against the grain: This will result in tender slices.
Enjoy your delicious prime rib!