Things You'll Need:
- 5 lb. prime rib roast, trimmed.
- salt
- pepper
- garlic powder
- meat thermometer
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Step 1
Start by purchasing a high-grade roast from your butcher. You may elect to have some of the outer fat trimmed slightly, but be careful not to allow too much fat to be removed---this is what gives prime rib the distinct texture and flavor it is prized for. A good roast will have a degree of marbling and a thin layer of fat on one side.
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Step 2
Let the roast come to room temperature. Rub the outside of the roast with the salt, garlic and pepper.
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Step 3
Preheat the oven to 450 degrees Fahrenheit/230 degrees Celsius/gas mark 8.
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Step 4
Place the meat in a roasting pan, fat side up. Roast at this temperature for 30 minutes to sear the outside.
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Step 5
Reduce heat to 325 degrees Fahrenheit/160 degrees Celsius/gas mark 3. Roast for one hour, then test with the meat thermometer. Continue roasting until the internal temperature reaches 125 to 130 degrees for rare to medium rare, 135 to 140 degrees for medium.
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Step 6
Remove roast from oven and cover over with aluminum foil for 15 minutes to rest before carving. Allowing the meat to rest gives time for the juices to redistribute and allows for a much more tender result.
