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Prime Rib

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Prime Rib
Oh the joy of eating a well cooked Prime Rib! One of my all-time favorites!
Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 15 min
Ingredients
  1. 1 Four-rib prime rib roast
  2. 1 1/2 Tablespoons olive oil
  3. 2 Tablespoons black pepper
  4. 2 Tablespoons kosher salt
  5. 2 large garlic cloves, minced
  6. 2 Tablespoons minced fresh rosemary
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Prepping
  1. Season the prime rib at least 2 hours prior to cooking.
  2. Whisk the pepper, salt, garlic and rosemary together in a bowl. Rub the prime rib on all sides with the olive oil then generously sprinkle the herb/spice rub on all sides, pressing into the meat.
  3. If prepping the prime rib the night before, loosely cover and refrigerate.
  4. Let prime rib come to room temperature before cooking (remove from refrigerator 1-2 hours prior).
Cooking
  1. Preheat oven to 450° F for at least 30 minutes while prepping.
  2. Place prime rib, bone-side down in a high-sided roasting pan, using the bone as a natural roasting rack.
  3. Cook the roast for 15 minutes, then reduce the oven temperature to 325° F.
  4. Continue cooking, uncovered until a meat thermometer inserted into the thickest part of the roast reads 120° F for a finished medium rare, 130° F for a finished medium. Estimate about 15 minutes of cooking time per pound.
  5. Remove from oven and rest for 20 minutes.
  6. The rib roast will continue to cook as the juices settle/congeal, raising the internal temperature to 130° F for a served medium-rare or 140° F for a served medium.
  7. Use a carving fork to stabilize the roast while guiding your knife along the curve of the bones to remove the bones from the rib roast.
  8. Slice as thick/thin as you prefer and serve.
Easy Dipping Sauce
  1. 1/4 cup sour cream
  2. 1/3 cup mayo
  3. 2 Tablespoons Dijon mustard
  4. 1 Tablespoon lemon juice
Notes
  1. Baked potatoes can be cooked right alongside the rib roast and will finish perfectly in 75 minutes.
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