Perfect Prime Rib Roast
4 ribs (5-10 lb) prime rib
1 tablespoon coarse kosher salt
1 tablespoon coarsely ground black pepper (less if you don’t like it peppery)
2 to 3 teaspoons garlic powder
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, about 2 hours out on the counter. Mix the black pepper and garlic powder and evenly spread all over the meat. Preheat the oven to 200°F.
Place the prime rib on a roasting pan fat side up. Roast the meat in the oven until the center of the roast reads 120°F on a meat thermometer for medium-rare, or 130°F for medium, about 3 to 4 hours depending on the size of your roast. Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes. Increase the oven temperature to 500°F. Ten minutes before serving, put the prime rib back into the oven, uncovered, and cook it until it’s nicely browned on the outside about 5 to 15 minutes, depending on your oven. Slice and serve immediately.
You can add 2 to 4 cups beef stock to the drippings and simmer on the stove in a saucepan to make au jus to serve with the prime rib. This is also delicious served with my Whipped Horseradish Sauce and/or my Sour Cream Mustard Sauce. On the side, serve the prime rib with my Loaded Potato Casserole, Parmesan Potato Gratin, Cheddar Potatoes Au Gratin, French Onion Mashed Potatoes, or Garlic and Herb Mashed Potatoes.