Prime Rib
A classic prime rib roast with step-by-step instructions to achieve a perfectly cooked roast every time. Ideal for holidays and special gatherings.
A classic prime rib roast with step-by-step instructions to achieve a perfectly cooked roast every time. Ideal for holidays and special gatherings.
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Remove the prime rib from the refrigerator 2 to 3 hours before cooking to bring it to room temperature.
Preheat the oven to 450°F (230°C).
Pat the roast dry with paper towels. Rub the roast all over with olive oil, then season generously with salt, pepper, garlic powder, and herbs if using.
Place the roast bone-side down in a roasting pan or on a rack set inside a rimmed baking sheet.
Roast at 450°F for 20 minutes to develop a crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting until a meat thermometer inserted into the thickest part reads 115°F to 120°F for rare, 125°F to 130°F for medium-rare, or 135°F to 140°F for medium (approximately 15 minutes per pound).
Remove the roast from the oven, tent loosely with foil, and let it rest for 20 to 30 minutes. The internal temperature will rise about 10°F during resting.
Carve and serve.
