Roasted Prime Rib

A perfectly roasted prime rib is the centerpiece of any special gathering. Juicy, tender, and full of rich beef flavor, this classic roast requires only a few simple ingredients to shine. With the right preparation and careful roasting, you can achieve a beautifully browned crust and melt-in-your-mouth interior every time.

Ingredients

• 1 bone-in prime rib roast (6–8 pounds)

• 2 tablespoons olive oil

• Salt, to taste

• Pepper, to taste

• Garlic cloves, optional

Instructions

1. Prepare the Roast
Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour. This helps the roast cook more evenly. Pat it dry with paper towels to ensure a good crust.

2. Season Generously
Rub the entire roast with olive oil. Season all sides generously with salt and pepper. If you prefer extra flavor, make small slits throughout the roast and insert whole garlic cloves.

3. Preheat the Oven
Preheat your oven to 450°F (230°C).

4. Start with High Heat
Place the roast bone-side down in a roasting pan. Roast at 450°F for 15 minutes to create a flavorful crust on the outside.

5. Reduce the Heat
Lower the oven temperature to 325°F (165°C) and continue roasting.
Cook for about 15 minutes per pound, depending on your preferred doneness:

• Rare: 120–125°F internal temperature

• Medium rare: 130–135°F

• Medium: 140–145°F

Using a meat thermometer is the best way to ensure accuracy.

6. Rest the Meat
Remove the roast from the oven and loosely tent it with foil. Allow it to rest for at least 20–30 minutes. Resting lets the juices redistribute, keeping the meat moist and tender.

7. Slice and Serve
Carve the roast between the bones into thick, even slices. Serve with au jus, horseradish sauce, or your favorite sides.