There are numerous ways to cook prime rib, and everyone swears by their method. If you’ve never tried cooking it or are looking for a new approach, here is mine:
- The night before you plan to cook your roast, liberally season it with salt and freshly ground black pepper. Reserve your roast in the refrigerator.
- The following morning remove the roast from the refrigerator and allow to sit at room temperature for an hour.
- At this point, preheat the oven to 250 degrees Fahrenheit.
- Rub the roast with freshly minced garlic and finely chopped fresh parsley, rosemary, and thyme.
- Transfer the roast to a roasting rack and cook in the oven for approximately 20 minutes per pound. This will vary depending on your oven, so be sure to use a meat thermometer periodically to prevent overcooking. Once the roast reaches an internal temperature of 130 degrees, remove it from the oven and loosely tent it with aluminum foil.
- Allow the roast to rest for at least 30 minutes, but up to an hour.
- Set the oven to 450 degrees. Once the oven is heated put the roast in and cook for five minutes. This will give the exterior of the roast a slight caramelized crust.
The resulting roast will be perfectly medium rare from end to end.
If this seems like a lot of hassle, no worries! I will be serving my Prime Rib with freshly grated horseradish and beef jus on Sunday, May 10th for Mother’s Day.
See you then, and in the meantime, Happy Cooking!