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How to Roast a Perfect Prime Rib

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.
Author Shinee


  • 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


  • 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.)
  • Preheat the oven to 200°F (95°C).
  • Place the prime rib on a roasting pan bone side down (fat side up). (Since I wrote this post, I bought this roasting pan, 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.
  • 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.