Roasted Prime Rib
(A celebration wrapped in a spice crust and cooked to rosy perfection.)
Ingredients:
1 standing rib roast (aka prime rib), bone-in, 5–7 lbs (feeds 6–8 meat lovers)
2 tablespoons kosher salt – don’t be shy
2 tablespoons freshly cracked black pepper – let it rain
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons fresh or dried rosemary – optional but delightful
2 teaspoons fresh or dried thyme
3–4 tablespoons olive oil or softened butter – for crust magic
Optional: 6 garlic cloves + fresh herbs under the roast for aroma
The Game Plan (a.k.a. Low and Slow Wins the Show)
🔪 Step 1: Prep the Meat Like a Boss
Remove the roast from the fridge at least 1–2 hours before cooking. Let it lose its chill. This ensures even cooking.
Pat it dry with paper towels like you’re blotting tears of joy.
Mix all your spices with olive oil or butter to form a rub.
Slather it generously over the entire roast, every inch of it. Massage that flavor in like you mean it.
🔥 Step 2: Roast Low and Slow
Preheat your oven to 250°F (120°C)
Yes, low and slow—we’re not nuking this glorious beast.
Place roast bone-side down (or fat-side up) on a wire rack in a roasting pan.
Optionally toss whole garlic cloves and herbs in the bottom of the pan to perfume the air like a steak-scented candle.
Roast until internal temp hits:
120°F for rare
125°F for medium-rare (recommended)
130°F for medium
This usually takes 3–4 hours depending on the roast size and oven tantrums.
🌡️ Step 3: Rest, Then Sear
Once your roast hits the target temp, remove it from the oven and let it rest for 30–45 minutes, loosely tented with foil.
During this time, the temp will rise about 5–10°F (carryover cooking). Don’t skip this part unless you like sadness.
🔥 Step 4: Reverse Sear for Glory
Crank oven to 500°F (260°C).
Pop the roast back in for 10–12 minutes until the crust is browned, bubbling, and looks like it just came back from a high-end grill party.
Remove and let rest another 10–15 minutes before slicing. Just trust me.
🔪 Carving 101:
Remove the bones by slicing along the ribs (optional but makes carving easier).
Slice the roast into glorious, thick slabs.
Watch as your guests’ eyes glaze over with beef-induced joy.
🍷 Serve With:
Creamy horseradish sauce (ask me, I’ve got a killer one)
Au jus (a.k.a. beefy pan drippings + broth + simmered perfection)
Garlic mashed potatoes, roasted root veg, or Yorkshire pudding if you’re feeling British
A big, bold red wine, Cabernet, Syrah, or whatever makes you feel royal
🧠 Pro Tips:
Want to salt it the night before and dry-brine it uncovered in the fridge? Do it. It deepens flavor and dries out the surface for maximum crust.
No thermometer? Get one. You’re cooking a $100+ hunk of meat. Don’t wing it.
Leftovers make amazing sandwiches, steak and eggs, or next-day bragging rights.