Prime Rib Roast
A beautifully roasted prime rib with a crispy, seasoned fat cap and juicy, tender meat. Perfect for a special dinner or holiday feast.
- Total time
- 150 min
- Servings
- 8
- Calories
- 650
- Protein
- 45g
Ingredients
- 5 pounds prime rib roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- 1
Let the 5 lb prime rib roast sit at room temperature for 2 hours before cooking. Pat it dry with paper towels.
- 2
Preheat your oven to 450°F. Rub the roast all over with 2 tbsp olive oil.
- 3
Mix 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder in a small bowl. Rub this mixture evenly over the entire roast, pressing into the fat cap.
- 4
Place the roast fat-side up on a rack in a roasting pan. Roast at 450°F for 20 minutes to sear the outside.
- 5
Reduce oven temperature to 325°F. Continue roasting until the internal temperature reaches 130°F for medium-rare, about 1.5 to 2 hours total.
- 6
Remove the roast from the oven and let it rest on a cutting board for 20 minutes. The temperature will rise to 135°F as it rests.
- 7
Slice the roast against the grain into thick slices. Serve with the pan juices spooned over the top.
Tools you’ll need
- roasting pan with rack
- meat thermometer
- cutting board
- sharp knife
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