Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.
4 ribs (5-10lb) prime rib
1 tablespoon coarse kosher salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon garlic powder
A head of garlic, cherry tomatoes and asparagus, optional
- Place an unwrapped prime rib on a tray. Generously salt all over and refrigerate overnight to air-dry the outside of the prime rib.
- Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.
- Mix the cumin, black pepper and garlic powder and evenly spread all over the meat.
- If roasting garlic, slice the top off, drizzle some olive oil and wrap in a foil.
- Preheat the oven to 200°F (95°C).
- Place the prime rib on a roasting pan bone side down (fat side up). (Since I wrote this post, I bought this beautiful roaster, and highly recommend it.) Roast the meat in the oven until the center of the roast reads 120°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 3.5-4 hours.
- Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes.
- Increase the oven temperature to 500°F (260°C).
- 10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes. If desired, roast the cherry tomatoes and asparagus together. Serve immediately.