Ingredients:
1 bone-in prime rib roast (6-8 pounds)
2 tablespoons olive oil
Salt and pepper, to taste
Garlic cloves (optional)
Instructions:
- Prepare the Roast:
Preheat your oven to 500°F (260°C).
Place the prime rib roast on a rack in a roasting pan.
Rub the roast with olive oil, then generously season it with salt and pepper.
If you’d like an extra burst of flavor, make small incisions in the roast using a paring knife and insert peeled garlic cloves into the meat.
- Initial Searing:
Place the roasting pan in the oven and roast the prime rib for 15 minutes at 500°F (260°C). This high heat creates a flavorful crust on the outside of the roast.
- Lower the Temperature:
Reduce the oven temperature to 325°F (160°C). Continue roasting until the prime rib reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
Rare: 120°F (49°C)
Medium-rare: 135°F (57°C)
Medium: 140°F (60°C)
Well-done: 150°F (66°C)
- Rest the Meat:
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute throughout the meat.
- Slice and Serve:
Use a sharp carving knife to slice the prime rib against the grain. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a creamy horseradish sauce.
Tips for the Perfect Prime Rib:
Choosing the Cut: Select a roast with even marbling for the best flavor and tenderness.
Seasoning in Advance: For deeper flavor, season the roast with salt and pepper 24 hours before cooking and refrigerate it uncovered.
Room Temperature Roast: Let the prime rib sit at room temperature for 1-2 hours before roasting to ensure even cooking.
Thermometer Accuracy: Always use a reliable meat thermometer to avoid overcooking.