Pepper-Crusted Prime Rib Roast

Ingredients

• 1 bone-in or boneless prime rib roast (4–6 lb)
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons softened butter (optional)

Instructions

1. Remove the roast from the refrigerator about 2 hours before cooking to bring it closer to room temperature.
2. Preheat the oven to 500°F (260°C).
3. Pat the roast dry with paper towels.
4. Mix the salt, black pepper, garlic powder, onion powder, rosemary, and thyme in a small bowl.
5. Rub the roast with olive oil, then coat it evenly with the seasoning mixture. Spread the minced garlic over the roast and dot with butter if using.
6. Place the roast fat-side up on a rack in a roasting pan.
7. Roast at 500°F (260°C) for 15 minutes to create a flavorful crust.
8. Reduce the oven temperature to 325°F (163°C) and continue roasting until the desired internal temperature is reached:
   • Rare: 120–125°F (49–52°C)
   • Medium-Rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
9. Remove the roast from the oven and tent loosely with foil. Let it rest for 20–30 minutes before slicing.
10. Slice and serve with mashed potatoes, roasted vegetables, or au jus.

Tips

• Use a meat thermometer for the most accurate results.
• Resting the meat before slicing helps keep it juicy and tender.
• Freshly cracked black pepper gives the best crust and flavor.