Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C).
- Pat the prime rib dry with paper towels. In a small bowl, combine the olive oil, kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Rub this mixture all over the prime rib.
- Place the prime rib, fat-side up, in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding any bone.
- Roast for 15 minutes at 450°F (230°C). Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 13-15 minutes per pound, or until the internal temperature reaches your desired doneness.
- For medium-rare, aim for an internal temperature of 120-125°F (49-52°C). For medium, aim for 130-135°F (54-57°C).
- Once the roast reaches the desired temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
- Carve the prime rib into slices and serve immediately.
Notes
You can adjust the herbs and spices to your preference. Consider adding a sprig of fresh rosemary or thyme to the pan during roasting for extra aroma. Serve with your favorite au jus or horseradish sauce.