Juicy Prime Rib (Print Version)
# Ingredients:
01 -
5 pounds beef prime rib.
02 -
Sea salt.
03 -
2 teaspoons freshly ground black pepper.
04 -
2 teaspoons fresh rosemary.
05 -
1 teaspoon fresh thyme.
06 -
8 cloves garlic, minced.
07 -
1/4 cup olive oil.
08 -
Horseradish, for serving (optional).
# Instructions:
01 -
Take your prime rib out of the fridge an hour ahead of cooking time. Sprinkle salt all over it and loosely wrap with plastic. This step helps it cook more evenly throughout.
02 -
Move your oven racks so you can cook the meat right in the middle. Turn your oven on to 500 degrees F.
03 -
While waiting for the oven, stir together your salt, pepper, rosemary, thyme, garlic, and olive oil to make a tasty rub.
04 -
Wipe the roast dry using paper towels. Spread your flavor mix all over, making sure to rub it into every part. Put a bone-in roast bones-down in a cast iron pan, or if boneless, place it on a rack in the pan.
05 -
Start cooking at 500 degrees for 15 minutes. Then turn down the heat to 325 degrees and keep cooking until it's done how you like it. Check with a meat thermometer for Rare: 120 degrees F (roughly 10-12 min/pound), Medium Rare: 130 degrees F (about 13-14 min/pound), Medium: 140 degrees F (about 14-15 min/pound), Medium Well: 150 degrees F.
06 -
Take the roast out when it's 5-10 degrees under your target temp because it'll still cook while resting.
07 -
Cover the meat loosely with foil and don't touch it for about 30 minutes.
08 -
Cut the prime rib against the grain into half-inch slices. If you want, serve it with some horseradish on the side.
# Notes:
01 -
I always suggest getting bone-in prime rib for better flavor. Your butcher can cut off the bone and tie it back on, which makes carving way easier after cooking.
02 -
Cooking on a rack lets air flow all around the meat and keeps it from sitting in its juices.