Ingredients
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2 Tbsp kosher salt
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1 Tbsp freshly ground black pepper
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1 tsp garlic powder
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1 prime rib roast (bone-in or boneless), about 1 pound per person
Instructions
- Remove the roast from the refrigerator and let it sit at room temperature for 60–90 minutes.
- Pat the surface of the meat dry with paper towels.
- In a small bowl, mix the salt, pepper, and garlic powder.
- Rub the seasoning blend all over the roast, pressing it gently into the meat.
- Preheat your oven to 550 °F.
- Place the roast fat-side up on a rack in a shallow roasting pan.
- Insert an oven-safe meat thermometer into the center of the thickest part of the roast, away from any bone.
- Roast for:
- Rare: 5 minutes per pound
- Medium-rare: 6 minutes per pound
- Medium: 7 minutes per pound
- When the cooking time is up, turn off the oven and leave the door closed.
- Let the roast rest in the still-hot oven for 2 hours without opening the door.
- After 2 hours, transfer the roast to a cutting board and let it rest an additional 5–10 minutes.
- Slice the meat into ½-inch-thick slices and serve with any juices that collected in the pan.
Notes
For best results, use an instant-read thermometer to ensure accuracy—rare is about 115 °F, medium-rare about 125 °F, and medium about 135 °F after resting. If you have extra time, season the roast the night before and let it sit uncovered in the fridge; this “dry brine” deepens flavor and helps form a crisp crust.