Ultimate Prime Rib Roast
This Ultimate Prime Rib Roast uses the low-roast, finish-sear method for perfect results every time. Slowly cooking the roast at a gentle 200°F ensures a tender, evenly pink interior from edge to edge, while a quick high-heat sear at the end creates a crispy, flavorful crust. With a simple seasoning of salt, pepper, garlic, and smoked paprika, this easy yet elegant recipe lets the natural flavor of the beef shine, making it the ideal stress-free centerpiece for your holiday table.
Equipment
- Roasting Pan with Rack
- Probe Thermometer (Cabled or Wireless Recommended)
- Wire Rack and Baking Sheet
- Sharp Carving Knife
- Aluminum foil
Ingredients
- 1 (7–8 lb) Prime Rib Roast (3–4 ribs), bone-in or boneless
- ½ tsp per lb Kosher Salt (plus extra for initial rub)
- to taste Freshly Ground Black Pepper
- to taste Garlic Powder
- to taste Smoked Paprika
- 1 Tbsp Avocado or Canola Oil (optional, for rubbing)
- as needed Butcher’s Twine (if roast is untied or boneless)
- to serve Horseradish Sauce, Au Jus, or Peppercorn Sauce
Instructions
- Pat the roast dry with paper towels. Generously rub the entire roast with Kosher salt (about ½ teaspoon per pound). Place it uncovered on a wire rack over a rimmed baking sheet and refrigerate for 8 to 48 hours. This dry brine enhances flavor and crust formation.
- Remove the roast from the refrigerator about 1 hour before cooking. Allow it to come to room temperature for even cooking. Preheat your oven to 200°F (93°C).
- Drizzle the roast lightly with oil (optional) and rub it in. Season generously with black pepper, garlic powder, and smoked paprika. Place the roast fat-side up on a rack in a roasting pan.
- Insert a probe thermometer into the thickest part of the roast. Cook slowly at 200°F until the internal temperature reaches 115°F for rare or 120°F for medium-rare. Start checking at the 3-hour mark, then every 15 minutes.
- Once the roast reaches the target low temperature, remove it from the oven and tent loosely with foil. Let it rest for 15–30 minutes while you preheat the oven to 500°F (260°C).
- Place the roast back in the preheated 500°F oven for 6–10 minutes, just until the exterior is browned and crisp. Watch closely to prevent burning.
- Transfer the roast to a cutting board, remove any twine, and slice against the grain. Serve immediately with your choice of sauce.