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 kosher salt, black pepper, garlic powder, and onion powder. Rub the spice mixture all over the prime rib.
- Place the prime rib, fat-side up, in a roasting pan. Rub the softened butter over the top of the roast.
- Roast for 15 minutes at 450°F (230°C). Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 12-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast (not touching bone) registers 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
- Remove the prime rib from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 30 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist roast.
- To carve, use a sharp knife. Slice against the grain. For bone-in roasts, you can carefully cut the meat away from the bones first, then slice.
Notes
For a more well-done roast, cook until the internal temperature reaches 140°F (60°C) for medium or 150°F (65°C) for medium-well. Remember that the temperature will continue to rise during the resting period.