How to Make Prime Rib Roast Like a Pro

prime rib roast

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more budget-friendly and can be tenderized.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for roasting.

Get a prime rib roast with the bone in, ensuring it has four rib bones.

Rinse and pat dry the meat to remove any remnants from the butcher.

Use a boning knife to remove the rib bones, slicing along the bone and following its shape.

Score the fat cap with quarter-inch grooves.

Season the fat cap with pink Himalayan salt and the back with kosher salt.

Season the rib bones as well, ensuring every piece is seasoned.

Heat a medium-sized wok over high heat and add about 4 tablespoons of vegetable oil until hot.

Sear the roast in the hot oil, checking for a nice crust, flipping carefully to avoid splashes.

Once seared, place the rib bones back onto the roast and tie them with butcher string.

Trim excess string after tying to keep it neat.

Use a mortar and pestle to crush dried thyme, dried rosemary, and fresh cracked black pepper, then sprinkle it liberally over the roast and rib bones.

Slice garlic using a garlic slicer and shove the slices into the crevices of the meat, including under the rib bones.

Drizzle olive oil over the roast before placing it in the roasting pan.

Use a V-shaped roasting pan or a cast iron skillet, ensuring drippings can collect.

Cook the roast uncovered in the oven at 250°F (121°C) for about 3.5 hours.

Check the internal temperature aiming for 125°F to 130°F for medium-rare.

Let the roast rest for an hour before slicing, keeping it wrapped to redistribute juices.

Slice the roast using a sharp knife and serve with your favorite sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens