How to Cook the Best Prime Rib Ever

prime rib roast

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Lean cuts are lower in fat; chuck roast is more budget-friendly.

Buy a prime rib roast with the rib in.

Pat the roast dry with paper towels.

Let the roast sit out for a couple of hours to come closer to room temperature.

Score the fat cap in a diamond pattern without cutting into the meat.

Rub one stick of softened butter all over the roast, creating a thick layer.

Mix together 4 tablespoons of Lawry's seasoning salt, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and 1 tablespoon of black pepper.

Pat the seasoning mixture all over the buttered roast, ensuring to cover every surface.

Insert a meat thermometer into the thickest part of the roast, setting it to alert at 120°F.

Preheat the oven to 500°F and place the roast inside for 20 to 30 minutes.

After the initial cooking time, reduce the oven temperature to 275°F and cook for about 3 to 5 minutes per pound until the thermometer reads 120°F.

Remove the roast from the oven and cover it with Reynolds Wrap foil to rest for 20 to 30 minutes.

After resting, place the roast on a cutting board with a wet paper towel underneath to prevent slipping.

Remove the strings from the roast and cut it off the ribs if desired.

Slice the roast using a sharp knife, aiming for the middle for the juiciest piece.

Serve with side dishes such as Brussels sprouts and funeral potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary