Prime rib roast: 1 (3 to 7 ribs, depending on size needed, approximately 1/2 to 1 pound per rib)
Kosher salt: 1/4 cup (more or less depending on the size of the roast)
Freshly ground black pepper: 2 tablespoons
Fresh rosemary: 2 tablespoons, chopped
Fresh thyme: 2 tablespoons, chopped
Garlic: 4 cloves, minced
Olive oil: 2 tablespoons
Instructions
Prepare the Prime Rib:
Remove the prime rib from the refrigerator and let it sit at room temperature for at least 2 hours before cooking. This ensures more even cooking.
Preheat your oven to 450°F (230°C).
Season the Roast:
In a small bowl, mix together the kosher salt, freshly ground black pepper, chopped rosemary, chopped thyme, minced garlic, and olive oil to create a paste.
Pat the roast dry with paper towels. Rub the seasoning paste generously over the entire surface of the prime rib, ensuring it’s evenly coated.
Roast the Prime Rib:
Place the prime rib in a roasting pan, bone-side down, and fat-side up. The bones act as a natural rack, allowing the heat to circulate evenly around the roast.
Roast in the preheated oven for 20 minutes at 450°F (230°C), then reduce the oven temperature to 325°F (165°C).
Continue roasting for about 15 minutes per pound for medium-rare doneness. Use a meat thermometer to check the internal temperature of the roast. For medium-rare, aim for an internal temperature of 120°F to 125°F (49°C to 52°C) in the thickest part of the meat.
Rest the Meat:
Once the prime rib reaches the desired internal temperature, remove it from the oven. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring it’s moist and tender.
Carve and Serve:
After resting, transfer the prime rib to a cutting board. If the roast is bone-in, you might want to remove the bones for easier carving. Slice the meat across the grain into thick or thin slices, according to preference.
Serve the prime rib slices with your favorite side dishes and enjoy.
