- Choose the Right Cut: Select a high-quality prime rib roast. The prime rib can be bone-in or boneless, but having the bone can add flavor.
- Season the Meat:
- Remove the roast from the refrigerator and let it sit at room temperature for 1-2 hours.
- Preheat your oven to 450°F (232°C).
- Season the roast generously with kosher salt and black pepper. You can also add minced fresh herbs to the seasoning mix if you like.
- Sear the Roast:
- Place the roast, fat side up, on a roasting pan or a wire rack set in a baking sheet.
- Put it in the preheated oven and roast at 450°F for about 15-20 minutes to sear the outside. This will give the meat a nice crust.
- Reduce Oven Temperature:
- After searing, reduce the oven temperature to 325°F (163°C).
- Roast to Desired Doneness:
- Use a meat thermometer to monitor the internal temperature. For a medium-rare prime rib, cook until it reaches 130-135°F (54-57°C) in the center. The internal temperature will rise a bit as it rests.
- Rest the Roast:
- Once the desired temperature is reached, remove the roast from the oven, cover it loosely with foil, and let it rest for at least 20-30 minutes. This allows the juices to redistribute within the meat.
- Carve and Serve:
- Slice the prime rib into desired thickness. Serve with au jus or your favorite sauce.
- Use a meat thermometer to ensure accuracy. It’s the most reliable way to determine the doneness of the meat.
- You can use a digital probe thermometer with an alarm to monitor the temperature without opening the oven frequently.
- Consider using a meat rub or seasoning blend for extra flavor.
Remember that the exact cooking time may vary based on the size of the roast and your oven’s characteristics. It’s important to use a meat thermometer to achieve the desired level of doneness. Enjoy your perfectly cooked prime rib!