Cooking a prime rib roast can feel intimidating, but with the right steps, you can achieve a juicy, flavorful centerpiece that rivals a restaurant-quality roast. Start with a bone-in prime rib, ideally 5–6 lbs, and allow it to come to room temperature before cooking. Season generously with salt, pepper, garlic, and herbs like rosemary and thyme to create a savory crust that locks in flavor.
For best results, sear the roast in a hot oven or skillet first to develop a golden-brown exterior, then cook at a lower temperature to ensure even doneness throughout. Using a meat thermometer is key—aim for 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium. After roasting, let the meat rest for at least 20 minutes before slicing. This allows the juices to redistribute, giving you tender, juicy slices every time.
Pair your prime rib with roasted vegetables, mashed potatoes, or a simple au jus for a meal that’s perfect for holidays, celebrations, or special weekends. With these steps, cooking prime rib at home becomes simple, stress-free, and incredibly rewarding.
