Ingredients
Equipment
Method
- Preheat your oven to 500°F (260°C). Take the prime rib out of the refrigerator and let it sit at room temperature for 30 minutes to 1 hour before cooking.
- If you have a large roast, cut the rib loin in half. This allows for more controlled and even cooking. You will roast these halves separately.
- Heat a large, heavy-bottomed skillet over very high heat. Add 2 tablespoons of olive oil and sear both halves of the roast until they have a nice dark golden color on all sides. While the roast sears, place the peppercorns into a bag and crush them with a rolling pin. Strip the leaves from the rosemary and thyme sprigs. In a bowl, mix the kosher salt, crushed peppercorns, rosemary leaves, thyme leaves, and minced garlic to create your rub.
- Pour the remaining 4 tablespoons of olive oil over the seared rib loin halves. Sprinkle the prepared rub mixture all over the meat and pat it slightly to help it adhere. Place the roast in the preheated oven. Roast for 20 to 30 minutes. Then, reduce the oven temperature to 300°F (150°C). Continue roasting until a meat thermometer inserted into the thickest part registers 125°F (52°C) for rare to medium-rare. This typically takes another 30 to 50 minutes. Remember, the roast will continue to cook slightly after you remove it from the oven. If you prefer your meat more cooked, leave it in the oven longer, but monitor the temperature closely to avoid cooking past medium-rare.
- Remove the prime rib from the oven and let it rest for at least 20 minutes before slicing. This resting period is crucial for juicy results.
Notes
Using a meat thermometer is very important to ensure you cook the meat to your liking. For a more well-done roast, continue cooking past 125°F, but be mindful not to overcook it.