Prime Rib

For a delicious prime rib, here’s a basic recipe:


  • – 1 prime rib roast (bone-in or boneless), about 4-6 pounds
  • – Salt and freshly ground black pepper
  • – Garlic powder (optional)
  • – Fresh herbs (such as rosemary, thyme, or sage), chopped (optional)
  • – Olive oil or melted butter


1. Preheat your oven to 450°F (230°C). Make sure your prime rib roast is at room temperature before cooking.

2. If desired, trim excess fat from the prime rib, leaving a thin layer to keep the meat moist during cooking. Score the fat cap with a sharp knife in a crosshatch pattern.

3. Season the entire surface of the prime rib generously with salt, freshly ground black pepper, and any other desired seasonings like garlic powder or chopped fresh herbs. Press the seasonings into the meat to adhere.

4. Place the seasoned  rib roast, fat side up, on a roasting rack set inside a roasting pan. If you don’t have a roasting rack, you can place the roast directly in the pan.

5. Drizzle the top of the  rib with a little olive oil or brush it with melted butter to help it brown and develop a flavorful crust.

6. Roast the  rib in the preheated oven for 15 minutes to sear the outside and seal in the juices.

7. After 15 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting the  rib until it reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the roast to check the internal temperature:
– rare: 120-125°F (49-52°C)
–  medium-rare: 130-135°F (54-57°C)
–  medium: 140-145°F (60-63°C)
–  medium-well: 150-155°F (66-68°C)
–  well-done: 160°F (71°C) and above

8. Keep in mind that the internal temperature of the  rib will rise a few degrees as it rests. Remove the roast from the oven when it’s about 5-10°F (3-5°C) below your desired final temperature.

9. Once the prime rib reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Loosely tent the roast with aluminum foil and let it rest for about 15-20 minutes to allow the juices to redistribute.

10. After resting, rib roast against the grain into thick slices and serve immediately with your favorite side dishes.

Enjoy your tender and flavorful  roast!

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