Ingredients
- 1 prime rib roast (bone-in or boneless, any size — typically 4–8 lbs)
- 1–2 tbsp olive oil (optional)
- 2 tsp garlic powder
- 1–2 tbsp kosher salt
- 1 tsp freshly ground black pepper
- Optional extras:
- Fresh rosemary and thyme (for aroma)
- 3–4 cloves garlic, minced, for extra flavor
🔥 Directions
1. Prepare the roast
- Remove your prime rib from the refrigerator at least 2 hours before cooking so it can come to room temperature — this ensures even cooking.
- Pat it completely dry with paper towels.
- Rub the entire roast with olive oil (if using).
- Season generously with salt, pepper, and garlic powder on all sides.
- Optional: Press in chopped garlic and fresh herbs for added flavor.
2. Preheat the oven
- Preheat your oven to 450°F (230°C).
- Place the roast fat side up on a rack in a roasting pan (this helps the fat baste the meat as it cooks).
3. Sear and roast
- Roast at 450°F (230°C) for 15 minutes to create a flavorful crust.
- Without opening the oven door, reduce the temperature to 325°F (165°C).
- Continue roasting according to your preferred doneness: Doneness Internal Temp Approx. Cook Time* Rare 120–125°F (49–52°C) 15–17 min/lb Medium Rare 130–135°F (54–57°C) 17–19 min/lb Medium 135–140°F (57–60°C) 20–22 min/lb Medium Well 145°F (63°C) 23–25 min/lb *Use a meat thermometer inserted into the thickest part of the roast (avoid bone).
4. Rest before slicing
- When the roast reaches your target temperature, remove it from the oven and tent loosely with foil.
- Let rest for 20–30 minutes before slicing — this allows the juices to redistribute, keeping the meat tender and moist.