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–+ servings

Classic Prime Rib Roast

This prime rib roast is a tender, juicy centerpiece with a flavorful crust, achieved through slow roasting and high-heat searing. Main ingredients include a well-marbled bone-in prime rib, seasoned generously with salt, pepper, and garlic powder, resulting in a rich, aromatic dish with a beautiful crust and rosy interior. The final texture is melt-in-your-mouth tender with a deep, savory flavor.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Calories: 550kcal
Author: James Taylor
Servings: 8

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Heavy skillet
  • Aluminum foil

Ingredients

  • 4-5 pounds Prime Rib Roast bone-in, well-marbled
  • 2 tablespoons Kosher Salt generous amount for seasoning
  • 1 teaspoon Black Pepper freshly ground
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Olive Oil for searing
  • Optional Herbs (Rosemary or Thyme) for added fragrance
  • Splash Soy Sauce optional, for umami

Instructions

  • Remove the prime rib from the fridge and let it sit at room temperature for about two hours. This helps it cook evenly and stay juicy.
    Remove the prime rib from the fridge
  • Preheat your oven to 220°C (430°F). Meanwhile, pat the roast dry with paper towels; this helps achieve a good sear.
    Preheat your oven to 230°C
  • Mix together the salt, pepper, and garlic powder, then rub the mixture all over the roast generously, especially on all sides to build a flavorful crust.
    Rub the entire surface generously with kosher salt
  • Heat a heavy skillet over high heat until shimmering and slightly smoking. Brush the roast with olive oil to help it sear evenly.
    Heat a cast iron skillet over high heat
  • Sear the prime rib on all sides, about 3-4 minutes per side, until deeply browned and fragrant. You should hear a satisfying sizzle and see a rich, caramelized crust forming.
    Sear each side of the roast for 2-3 minutes
  • Transfer the seared roast to a roasting pan fitted with a rack. Insert a meat thermometer into the thickest part of the meat.
    Transfer the seared roast onto the wire rack
  • Roast the meat at 220°C (430°F) for about 15 minutes, then reduce the oven temperature to 160°C (320°F). Continue roasting until the internal temperature reaches 50-52°C (122-125°F) for rare doneness, which takes about 60-75 minutes.
    Roast the beef for about 15 minutes
  • Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20 minutes; this allows the juices to redistribute, ensuring a tender, juicy bite.
    Once the desired temperature is reached
  • Carve the prime rib against the grain into thick slices, revealing a rosy, succulent interior with a beautifully crusted exterior.
    Carve the roast against
  • Serve the slices warm, accompanied by your favorite sides, and enjoy the rich, tender flavor of this classic holiday centerpiece.
    Serve the prime rib with fresh

Nutrition

Calories: 550kcal | Carbohydrates: 2g | Protein: 60g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 900mg | Potassium: 700mg | Calcium: 15mg | Iron: 4mg