Preparation is key. Start by allowing your prime rib to come to room temperature for at least an hour before cooking. This ensures even cooking throughout. Next, season generously. A simple blend of kosher salt, freshly cracked black pepper, garlic powder, and herbs like rosemary and thyme enhances the natural flavor of the beef without overpowering it.
For an extra flavor boost, consider rubbing the roast with a touch of olive oil or Dijon mustard before applying the seasoning. This helps the herbs adhere and forms a beautiful crust during roasting.
There are multiple ways to cook prime rib, but a tried-and-true method is the combination of high-heat searing followed by slow roasting:
Sear the Roast: Preheat your oven to 450°F (230°C). Place the roast in a roasting pan and sear for 15-20 minutes to develop a flavorful crust.
Slow Roast: Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness:
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
