This recipe ensures a tender and flavorful prime rib roast, perfect for any special occasion.
Preheat your oven to 450°F (230°C).
Preheating the oven ensures an even cooking temperature for the roast.
Season the prime rib generously with kosher salt, black pepper, garlic powder, and dried rosemary.
Rub the seasoning evenly over the roast for consistent flavor.
Place the seasoned prime rib on a rack in a roasting pan, fat side up.
Positioning the roast fat side up allows the fat to baste the meat as it cooks.
Roast in the preheated oven for 20 minutes to sear the exterior.
Searing at high heat locks in the juices and creates a flavorful crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).
Use a meat thermometer to accurately gauge the doneness of the roast.
Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 minutes before carving.
Resting allows the juices to redistribute, ensuring a moist and tender roast.
Carve the roast into slices and serve with your favorite sides.
Carve against the grain for the most tender slices.
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