Prime Rib Roast

• 4-bone prime rib roast (about 6-8 lbs)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Optional: Fresh herbs like rosemary and thyme

Steps

1. 1 Preheat oven to 450°F.
2. 2 Pat the prime rib dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder.
3. 3 Heat olive oil in a large ovenproof skillet over high heat. Sear the roast on all sides until browned.
4. 4 Transfer the skillet to the preheated oven and roast for 15 minutes. Then reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 130°F for medium-rare (about 1 hour 45 minutes total).
5. 5 Remove from oven, tent with foil, and let rest for 20 minutes before carving. Ensure the final internal temperature is at least 135°F after resting.
6. 6 Slice against the grain and serve.

Nutrition

Tips

• For a crustier exterior, use fresh herbs like rosemary and thyme.
• Use a meat thermometer to check the internal temperature accurately.
• Letting the roast rest is crucial for juicy slices.
• For medium doneness, aim for an internal temperature of 140°F before resting.

Storage

Store leftovers in the fridge for up to 3 days. Reheat in a low oven to maintain moisture.

Serving Suggestions

• Serve with creamy mashed potatoes.
• Pair with a rich red wine.
• Add a side of roasted vegetables.
• Offer horseradish sauce for extra kick.

FAQ