Prep Time: 15 minutes minutes
Cook Time: 4 hours hours
Total Time: 5 hours hours
Servings: 10 - 15 servings
Calories: 679kcal
Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.
Print Recipe
- 5-10 lbs (or 4-rib) prime rib
- 1 tablespoon coarse kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Optional Add-Ins:
- A head of garlic
- Cherry tomatoes
- Asparagus
Prep:
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 usually takes about 2 hours out on the counter.
Mix the cumin, black pepper and garlic powder and evenly spread all over the meat.
If roasting garlic, slice the top off, drizzle some olive oil and wrap in a foil. (Here's my detailed roasted garlic recipe.)
Sear:
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. If desired, roast the cherry tomatoes and asparagus together. Serve immediately.
Calories: 679kcal
Carbohydrates: 1g
Protein: 31g
Fat: 60g
Sugar: 1g
Sodium: 800mg