Master the Art of Cooking Perfect Prime Rib Every Time

Take the prime rib out of the refrigerator about 1-2 hours before cooking. Allow it to come to room temperature for even cooking.

Preheat your oven to 450°F (230°C).

2. Season the Roast:

Pat the prime rib dry with paper towels to ensure the seasoning sticks well.

Rub the entire roast with garlic powder, salt, and black pepper. Be generous with the seasoning to create a flavorful crust. You can also add any other herbs you prefer, such as rosemary or thyme, for extra flavor.

3. Roast the Prime Rib:

Place the prime rib roast on a roasting rack in a shallow pan. If your roast has a bone, place it bone-side down.

Roast the prime rib at 450°F (230°C) for 15 minutes. This high heat will help create a crispy crust.

4. Lower the Heat:

After 15 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting for about 15-20 minutes per pound, depending on how done you like your roast. Use a meat thermometer to check the internal temperature:

Rare: 120°F (49°C)

Medium-rare: 130°F (54°C)

Medium: 140°F (60°C)

Well-done: 150°F (66°C)

5. Rest the Roast:

Once the prime rib has reached your desired level of doneness, remove it from the oven and cover loosely with foil. Let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender roast.

Serving and Storage Tips:

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