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Take the prime rib roast out of the fridge about 1 hour before cooking to bring it to room temperature. This ensures even cooking.
Make the Seasoning Rub:
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Mix well to combine all the spices.
Season the Prime Rib:
Pat the roast dry with paper towels to remove any moisture. This helps the seasoning stick and promotes a crispy, flavorful crust.
Generously rub the seasoning mixture all over the prime rib, pressing it into the meat with your hands. Make sure to coat all sides evenly.
Roast the Prime Rib:
Preheat the oven to 450°F (230°C). Place the roast in a roasting pan with the rib side down (if bone-in). This helps the meat cook evenly while allowing the bones to act as a natural rack.
Roast at 450°F for 15 minutes to develop a flavorful crust.
Lower the oven temperature to 325°F (165°C) and continue roasting. The general cooking time is about 15-20 minutes per pound for medium-rare, or until an instant-read thermometer reaches 120°F for medium-rare (the temperature will rise as it rests).
Rest the Meat:
Once the prime rib has reached the desired internal temperature, remove it from the oven and cover it loosely with foil.
Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy roast.
Serve and Garnish:
Slice the roast into thick, juicy slices and serve on a platter. Garnish with fresh rosemary and thyme sprigs for an aromatic touch.
Serving and Storage Tips:
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