Scale

1 (4–5 pound) bone-in prime rib roast

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

3–4 cloves garlic, minced

2 tablespoons olive oil or softened butter

1. Remove the prime rib from the refrigerator 1–2 hours before cooking.

2. Preheat oven to 450°F (230°C).

3. Combine salt, pepper, garlic powder, onion powder, rosemary, thyme, minced garlic, and olive oil or butter to form a paste.

4. Pat the roast dry and rub the paste all over, covering the fat cap and sides.

5. Place roast bone-side down in a roasting pan.

6. Roast at 450°F for 15–20 minutes to develop a crust.

7. Reduce oven to 325°F (165°C) and roast 1 1/2–2 hours, or until the internal temperature reaches 120–125°F (49–52°C) for medium-rare.

8. Remove roast from oven, tent with foil, and rest for 20–30 minutes.

9. Slice along the bones to remove them, then carve into thick slices and serve.

A meat thermometer ensures perfect results every time.

Letting the roast rest keeps it incredibly juicy.

Make a simple jus by deglazing the pan with beef broth or red wine.

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