Ingredients
Equipment
Method
- Dry the prime rib thoroughly with paper towels. This helps create a better crust.
- Sprinkle kosher salt evenly over all sides of the prime rib from about 6 inches above the meat.
- In a small bowl, combine rosemary, thyme, pepper, and paprika. Stir to combine and break up the rosemary. Evenly sprinkle this rub over the prime rib. Gently spread and massage the rub into the meat.
- Tightly wrap the prime rib twice in plastic wrap. Place on a plate and refrigerate overnight, or for at least 1 hour, but preferably 6-24 hours. This allows the flavors to penetrate the meat.
- About 30 minutes before cooking, preheat your oven to 275F. Remove the roast from the refrigerator and unwrap it.
- Place a wire trivet in the bottom of a large cast iron skillet, roasting pan, or shallow oven-safe pan. Place the roast, fat side up, in the center of the trivet.
- Pour the beef broth into the bottom of the pan, avoiding pouring it over the meat. If adding vegetables, toss them with oil, salt, and pepper, and place them around the roast.
- Insert an oven-safe meat thermometer into the center of the roast, ensuring it does not touch any fat.
- Place the roast in the preheated oven. Cook for about 2 hours and 25 minutes (approximately 24-27 minutes per pound) until the internal temperature reaches 125F for medium-rare. Check the temperature regularly after about 2 hours, monitoring every 10-15 minutes.
- Prepare a piece of aluminum foil large enough to tent the roast. Once the desired temperature is reached, carefully remove the roast from the oven. Tent the pan with the aluminum foil.
- Increase the oven temperature to 450F. Let the oven heat while the roast rests for 15-20 minutes, or until the internal temperature reaches 130-135F.
- Remove the foil and meat thermometer. Place the roast back in the hot oven for 5-8 minutes, until the crust is brown and crispy.
- Carefully remove the roast from the oven. Transfer the prime rib to a cutting board and any vegetables to a serving dish. Save the drippings for Au Jus.
- Slice the roast against the grain using a sharp knife. Garnish with fresh rosemary if desired and serve hot with your chosen sides and Au Jus.
Nutrition
Notes
For different levels of doneness, aim for these internal temperatures: Rare (115F initial, 120-125F after rest), Medium (130-135F initial, 135-145F after rest), Medium Well (140-145F initial, 145-155F after rest), Well (150-155F initial, 155-165F after rest). Oven temperatures can vary, so use a meat thermometer to ensure accuracy.