Ingredients
- 1 prime rib roast (bone-in or boneless), ~4–8 lbs
- Kosher salt (generous)
- Fresh cracked black pepper
- 4–6 garlic cloves (minced)
- 2–3 tbsp butter or olive oil
- Optional: rosemary, thyme
Step 1: Prep (Day Before = Best)
- Pat roast dry.
- Season heavily with salt and pepper.
- Add garlic + herbs if using.
- Leave uncovered in fridge overnight (this dries the surface = better crust).
(If short on time, season at least 1–2 hours ahead.)
Step 2: Bring to Room Temp
- Take roast out 2–3 hours before cooking.
Step 3: Slow Roast
- Preheat oven to 225–250°F (107–121°C).
- Place roast on rack in roasting pan.
- Cook until internal temp reaches:
| Doneness | Temp to Pull |
|---|---|
| Rare | 115–120°F |
| Med-rare | 120–125°F  |
| Medium | 130–135°F |
Expect ~30–40 min per pound, but use a thermometer.
Step 4: Rest
- Remove roast, tent loosely with foil.
- Rest 30–45 minutes
- Temp will rise ~5–10°F (carryover cooking)
Step 5: Sear for Crust
- Crank oven to 500°F (260°C).
- Return roast for 5–10 minutes until deeply browned.
Step 6: Slice & Serve
- Slice against the grain.
- Serve with au jus or horseradish sauce.
Pro Tips
- Bone-in = more flavor, boneless = easier slicing
- Use a wire rack so heat circulates evenly
- Don’t skip resting—it keeps juices inside
- A leave-in thermometer makes this almost impossible to mess up
Optional Au Jus (Quick)
- Pour off excess fat from pan
- Add beef broth + splash of red wine
- Simmer, scrape browned bits, strain