Step-by-Step Instructions
1. Preheat and Prep
Preheat the Oven: Set your oven to 450°F (230°C) for an initial high-heat sear, then reduce it to 325°F (165°C) for slow roasting.
Prepare the Roast: Pat the prime rib dry with paper towels to ensure a good sear. Remove any excess fat if desired, but leave a thin layer for flavor and moisture.
Season Generously: Rub the roast all over with olive oil or melted butter, then season liberally with kosher salt, freshly ground black pepper, minced garlic (if using), and herbs like rosemary or thyme.
2. Sear the Roast
Place the seasoned roast on a rack in a roasting pan, bone-side down (this helps create a natural roasting rack).
Roast at 450°F (230°C) for 15–20 minutes to develop a golden-brown crust.
3. Slow Roast to Perfection
Lower the Temperature: Reduce the oven temperature to 325°F (165°C) .
Calculate Cooking Time: Use the following guideline for doneness:
Rare: 120–125°F internal temperature (about 15 minutes per pound)
Medium-Rare: 130–135°F internal temperature (about 18–20 minutes per pound)
Medium: 140–145°F internal temperature (about 22–25 minutes per pound)
Use a Meat Thermometer: Insert an instant-read thermometer into the thickest part of the roast, avoiding the bone, to monitor the temperature accurately.
4. Rest the Roast
Once the roast reaches your desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.
Let it rest for 15–30 minutes . This allows the juices to redistribute, ensuring a moist and flavorful result.
5. Carve and Serve
Carve the roast by slicing between the bones or cutting parallel to them for even slices.
Serve with horseradish cream sauce, au jus (made from the drippings), or your favorite accompaniments.
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