Preparation

Prep Time: 15min | Cook Time: 210min

1. Dry Brine (optional)

• One day before cooking, place the prime rib on a wire rack over a sheet pan. Pat dry with paper towels. Sprinkle 2 tbsp kosher salt over all sides and press it in.
• Refrigerate uncovered for 12-48 hours to enhance flavor and browning. (Skip this step if needed and start with Step 2.)

2. Bring to Room Temperature

• Two hours before cooking, remove the prime rib from the fridge and let it come to room temperature. Pat dry again before seasoning.

3. Season the Roast

• Mix black pepper, finely chopped garlic, and olive oil in a bowl. (Add 1-2 tsp salt if skipping the dry brine.)
• Rub the mixture over all sides of the roast, pressing firmly to adhere.

4. Prepare the Oven

• Preheat to 225°F (no convection fan).

5. Set Up for Roasting

• Place a wire rack inside a rimmed baking sheet or use a roasting rack in a roasting pan.
• Position the prime rib fat-side up on the rack. Insert a meat thermometer into the center of the roast (avoiding bones). Use 2 thermometer probes, if available, for greater airway.

6. Cook Low and Slow

• Roast in the oven for 3-4 hours until the internal temperature is 5-10°F below your desired doneness:
  • Rare: 115-120°F
  • Medium-Rare: 120-125°F
  • Medium: 130-135°F
• Use an instant-read thermometer for accuracy.

7. Rest the Roast

• Remove from the oven and loosely tent with foil. Rest for 20-30 minutes (up to 1 hour if needed).

8. Preheat for Searing

• While the roast rests, increase the oven temperature to 450-500°F.

9. Sear for a Crust

• Remove the foil and return the roast to the oven. Sear for 6-12 minutes, watching closely to avoid burning, until a golden-brown crust forms.

10. Carve and Serve

• Slice the meat off the bone (if bone-in), then cut against the grain to your desired thickness. Serve immediately—no need for additional resting!

Please note: Roasting times are approximate and depend on your desired doneness, meat temperature, and oven factors like calibration, size, and load. Let the prime rib come to room temperature before cooking and always use a calibrated instant-read or digital probe thermometer for accurate results.