Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Take the prime rib roast out of the refrigerator about 1 to 2 hours before you plan to cook it. This allows the meat to come to room temperature, ensuring more even cooking. Pat the roast completely dry with paper towels. This is a crucial step for achieving a beautiful, crispy crust.
- In a small bowl, combine the kosher salt, freshly ground black pepper, dried rosemary, dried thyme, garlic powder, and onion powder. Mix these ingredients thoroughly.2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Drizzle the olive oil all over the prime rib roast. Rub it in to coat the entire surface of the meat. Next, generously coat the roast with the herb and spice mixture, pressing it gently into the meat to ensure it adheres well. Make sure all sides are evenly seasoned.3-4 pound boneless prime rib roast (ribeye roast), 2 tablespoons olive oil, 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Place the seasoned prime rib roast, fat-side up, on a rack set inside a roasting pan. This elevation helps with air circulation and even cooking. Spoon the beef broth into the bottom of the roasting pan. This will help keep the roast moist and create delicious pan drippings for a future sauce.1 cup beef broth
- Place the roasting pan in the preheated 450°F (230°C) oven. Roast for 15 minutes at this high temperature. This initial blast of heat helps to sear the outside of the roast and develop a delicious crust.
- After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast the prime rib, allowing approximately 12-15 minutes per pound for medium-rare, or until your desired internal temperature is reached. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding any bone.
- For rare: Aim for an internal temperature of 120-125°F (49-52°C).
- For medium-rare: Aim for an internal temperature of 130-135°F (54-57°C). This is generally considered the ideal temperature for prime rib.
- For medium: Aim for an internal temperature of 135-140°F (57-60°C).
- For well-done: Aim for an internal temperature of 150°F (65°C) or higher. (Note: Prime rib is best enjoyed at medium-rare to medium for optimal tenderness and flavor).
- Once the prime rib has reached your desired internal temperature, carefully remove the roasting pan from the oven. Transfer the roast to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. This resting period is absolutely critical for allowing the juices to redistribute throughout the meat, resulting in a more tender and moist slice.
- After resting, carefully carve the prime rib against the grain into thick slices. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a horseradish sauce. Garnish with fresh rosemary and thyme sprigs if desired.Fresh rosemary and thyme sprigs for garnish
Notes
Leftover prime rib can be stored in the refrigerator for 3-4 days or frozen. Reheat gently in a low oven or covered skillet to retain moisture.