Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C).
- Pat the prime rib dry with paper towels. In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, rosemary, and 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 the 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 thermometer registers your desired temperature.
- 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 foil and let it rest for 20-30 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
For an even more flavorful crust, you can add a tablespoon of onion powder to the spice rub. If you don't have a meat thermometer, a general guideline for roasting time is about 13-15 minutes per pound at 325°F (160°C) after the initial high-heat sear.