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Classic Prime Rib Roast

This prime rib roast is a simple, traditional dish that highlights the meat's natural rich flavors and tender texture. It involves dry-brining, searing, and slow roasting to achieve a crackling crust and rosy center, resulting in an elegant and comforting centerpiece for special occasions. The final appearance is a beautifully browned exterior with a juicy, pink interior.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Main Course
Cuisine American
Servings 8
Calories 650 kcal

Equipment

  • Oven
  • Wire rack
  • cast-iron skillet
  • Meat thermometer
  • Chef’s knife

Ingredients
  

  • 1 large prime rib roast preferably well-marbled
  • 2 tablespoons kosher salt for dry-brining
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder optional, for added flavor
  • 1 tablespoon olive oil helps form crust
  • Fresh rosemary and thyme optional aromatics for resting or serving

Instructions
 

  • Remove the prime rib from the fridge and let it sit at room temperature for at least two hours to promote even cooking.
    Remove the prime rib from the fridge
  • Preheat your oven to 230°C (450°F) and place a wire rack inside a roasting pan to elevate the meat.
    Preheat your oven to 230°C
  • Pat the roast dry with paper towels to remove excess moisture, which helps develop a good crust.
    Pat the roast dry with paper towels
  • Rub the entire surface generously with kosher salt, then sprinkle with freshly ground black pepper and garlic powder for seasoning.
  • Heat a cast iron skillet over high heat until it’s smoking slightly, then carefully place the meat in the skillet.
    Heat a cast iron skillet over high heat
  • Sear each side of the roast for 2-3 minutes until a deep brown crust forms and the meat makes a satisfying sizzle.
    Sear each side of the roast for 2-3 minutes
  • Transfer the seared roast onto the wire rack in the roasting pan, then place it in the preheated oven.
    Transfer the seared roast onto the wire rack
  • Roast the beef for about 15 minutes per pound, or until the internal temperature reaches 52°C (125°F) for rare. Use a meat thermometer to check the temperature.
    Roast the beef for about 15 minutes
  • Once the desired temperature is reached, turn off the oven and tent the roast loosely with foil. Let it rest for at least 20 minutes to allow juices to redistribute.
    Once the desired temperature is reached
  • Carve the roast against the grain into thick slices using a sharp chef’s knife, revealing a rosy, tender interior.
    Carve the roast against
  • Serve the prime rib with fresh herbs and your favorite sides, enjoying the crackling crust and juicy, flavorful slices.
    Serve the prime rib with fresh

Notes

For best results, use a reliable meat thermometer and be patient during resting. Adjust cooking time for different sizes or desired doneness.