Oven Roasted Prime Rib
Ingredients
- 1 10-12lbs half-sized prime rib
- 1 tbsp kosher salt
- 2 tbsp high heat oil or 2 tbsp unsalted butter, softened
- 1 tbsp dried italian herbs
- 2 tbsp granulated garlic
- 1 tsp onion powder
- 1 tbsp smoked paprika
Instructions
- Remove the Prime Rib roast from the refrigerator 1 to 2 hours before cooking so it can rise to room temperature. If you have dry-brined the meat, exclude the salt from the seasoning rub mix. Pat the roast dry with a few paper towels. Spread the oil or butter over the surface of the meat, then rub the seasoning in as well
- Preheat the oven to 200 degrees. Check that it’s actually at that temperature with a second oven thermometer, then adjust the temperature as needed. Place the Prime Rib in a roasting pan with a rack, fat to the top
- Roast with the lid on for approximately 15 minutes per pound. When the roast is nearly the last 20 minutes of its cooking time, remove the lid and begin checking the internal temperature every 10 minutes. Remove it when it comes to 120 degrees F for medium-rare or 130 degrees F for medium
- Let it stand for a few minutes, covered with the roasting pan lid, as you raise the oven temperature to 500 degrees F. Once the oven is fully heated, place the uncovered Prime Rib back in for about 10 minutes. This will sear the exterior without bringing the meat past the desired point of doneness. Remove from the oven, cover for a rest of 30 minutes to 1 hour, and then carve and serve
Notes
*Photo by Hanshen licensed under CC BY-SA 2.0