Prime Rib Roast Recipe

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1. Preparing the Meat

  • Remove the Prime Rib Roast from the refrigerator at least 2–3 hours before cooking. This step is crucial because it allows the  meat to come to room temperature, ensuring even cooking.
  • Pat the roast dry with paper towels. A dry surface helps the seasoning stick better and creates a crisp, flavorful crust.

2. Seasoning

 

 

  • In a small bowl, mix olive oil (or butter) with garlic, rosemary, thyme, salt, pepper, onion powder, and paprika.
  • Rub this mixture generously all over the roast, making sure to cover every side. Massage it into the meat so the flavors penetrate deeply.
  • Optionally, you can season the roast 24 hours in advance, wrap it loosely in foil, and refrigerate overnight. This “dry brine” method enhances flavor.

3. Cooking the Prime Rib

 

 

There are two popular methods: low and slow or high-heat sear first.

Method A: Low and Slow (Most Reliable)

 

 

  • Preheat the oven to 450°F (230°C).
  • Place the roast in a roasting pan, fat side up, on a rack.
  • Roast at 450°F for 20 minutes to develop a crust.
  • Lower the temperature to 325°F (160°C) and continue roasting until the internal temperature reaches:
    • 120°F (49°C) for rare
    • 130°F (54°C) for medium-rare (the most popular)
    • 140°F (60°C) for medium
  • Use a meat thermometer to avoid overcooking.

Method B: Reverse Sear (Restaurant Style)

 

 

  • Preheat oven to 250°F (120°C).
  • Cook the roast low and slow until the internal temperature is 10°F (5°C) below your target doneness.
  • Remove and let it rest while increasing oven temperature to 500°F (260°C).
  • Roast for another 10 minutes to create a golden, crispy crust.

4. Resting

 

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