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The BEST Prime Rib Roast

Prep Time: 15 minutes
Cook Time: 4 hours
3 hours
Total Time: 7 hours 15 minutes
Servings: 10 -12 servings
Calories: 870kcal
Author: Shinee
Impress your guests with the best prime rib roast this holiday season. Even if you've never cooked a prime rib, don't stress about messing up. Get yourself a meat thermometer and get cooking that beautiful roast low and slow with this fool-proof reverse searing method.
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Ingredients

  • 6 lbs boneless prime rib
  • 1 tablespoon coarse kosher salt
  • 3 tablespoons olive oil
  • 3 tablespoons Montreal steak seasoning
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic

Instructions

  • Place an unwrapped prime rib on a tray. Generously salt all over and refrigerate overnight to air-dry the outside of the prime rib.
  • Bring the prime rib to room temperature before roasting. It'll take about 2 hours out on the counter.
  • Mix olive oil, Montreal steak seasoning, sugar, Worcestershire sauce and garlic until smooth. Then evenly spread the mixture all over the roast.
  • Preheat the oven to 200°F (95°C).
  • Place the prime rib on a roasting pan fat side up. (I use this roaster, and highly recommend it.) Roast the meat in the oven until the center of the roast reads 120°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 3.5-4 hours. (This Thermapen Mk4 meat thermometer is my favorite! Super quick and reliable! <- affiliate link)
  • Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes.
  • Meanwhile, increase the oven temperature to 500°F (260°C).
  • 10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes. Rest for 10-15 minutes before slicing and serving.

Nutrition

Calories: 870kcal
Carbohydrates: 5g
Protein: 37g
Fat: 77g
Sugar: 4g
Sodium: 854mg