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 prime rib from the fridge 1–2 hours before cooking.

2. Preheat oven to 500°F (260°C).

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

4. Pat roast dry and rub paste all over the meat.

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

6. Roast at 500°F for 5 minutes per pound (example: 25 minutes for a 5-pound roast).

7. Turn oven OFF and DO NOT open the door for 2 hours.

8. After 2 hours, remove roast from oven and transfer to a cutting board.

9. Remove bones and slice into thick pieces.

10. Serve warm with au jus, gravy, or horseradish sauce.

Do NOT open the oven door—the method only works if the heat stays trapped.

For accuracy, verify internal temperature after resting: 120–125°F for medium-rare.

Perfect for holidays because it frees up the oven after the initial blast.

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