The Best Prime Rib I've Ever Made (and it's not even close)

prime rib roast

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

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

Start with a prime rib roast, preferably bone-in for flavor.

Trim the roast by removing the triangle tail end for better shape and to avoid overcooking.

Cut thick steaks, about 1.5 to 2 inches, from either end of the ribeye and reserve the center cut for the prime rib.

Score the top of the roast in a diamond pattern, less than a quarter of an inch deep.

Douse the roast with Worcestershire sauce all around, about a tablespoon or more.

Prepare homemade rosemary salt by blending kosher salt, fresh rosemary, sage, garlic, and lemon zest in a food processor for about 1 minute.

Generously apply the rosemary salt all over the roast, ensuring to cover all sides and edges.

Season the roast with a generous amount of black pepper all around.

If the roast is unevenly shaped, tie it with butcher's twine for even cooking; otherwise, leave it as is.

Place the roast on a wire rack and refrigerate overnight to dry brine.

Insert a wireless digital thermometer into the center of the roast.

Preheat the oven to 200°F (93°C).

Place the roast in the oven and cook until it reaches an internal temperature of 100°F (38°C).

Cooking Techniques

Equipment Needed

Spice Level: