Prime Rib

Ingredients

• 5 lb beef prime rib (double seasonings for a larger roast)
• Sea salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 8 cloves garlic, minced
• ¼ cup olive oil
• Horseradish, for serving (optional)

Method

1. 01

   Bring to room temp: Take the roast out of the fridge 1 hour before cooking. Season all sides with salt and cover loosely while it sits.

2. 02

   Season: Heat oven to 500°F with a rack positioned so the roast will sit in the center. Mix 1½ teaspoons salt with pepper, rosemary, thyme, garlic, and olive oil. Pat the roast dry and rub the seasoning all over. Place a bone-in roast bones-down in a roasting pan (or a boneless roast on a rack).

3. 03

   Roast: Bake at 500°F for 15 minutes, then lower to 325°F and continue until your target doneness (use a thermometer): about 120°F for rare, 130°F for medium-rare. Timing varies with size—roughly 10–14 minutes per pound after the initial blast.

4. 04

   Rest and carve: Tent with foil and rest 30 minutes. Slice against the grain about ½-inch thick. Serve with horseradish if you like.