Step 1: Bring Meat to Room Temperature
Remove the prime rib from the refrigerator 2 hours before cooking.
This helps the roast cook evenly.
Step 2: Preheat the Oven
Preheat the oven to 450°F (230°C).
Step 3: Prepare the Herb Rub
In a small bowl mix:
Olive oil or butter
Garlic
Salt
Pepper
Rosemary
Thyme
Paprika
This creates a flavorful crust.
Step 4: Season the Roast
Pat the roast dry with paper towels.
Rub the herb mixture generously over the entire roast.
Place the roast fat side up on a rack in a roasting pan.
Step 5: Initial High Heat Roast
Roast at 450°F (230°C) for 20 minutes.
This step creates a beautiful crust.
Step 6: Slow Roast
Reduce oven temperature to 325°F (165°C) and continue cooking:
Approximate cooking times:
Rare: 120–125°F (49–52°C) internal temperature
Medium rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Usually about 15 minutes per pound.
Use a meat thermometer for best results.
Step 7: Rest the Roast
Remove the prime rib from the oven and let it rest 20–30 minutes before slicing.
This allows the juices to redistribute through the meat.
Serve
Slice the prime rib and serve with:
Mashed potatoes
Roasted vegetables
Yorkshire pudding
Creamy horseradish sauce
Au jus gravy
Chef’s Secret:
For extremely tender prime rib, many chefs use the “reverse sear method” — slow roasting first and finishing with high heat.
If you’d like, I can also show you the famous restaurant “500-Degree Closed-Oven Prime Rib Method” — one of the easiest foolproof techniques ever created.
