Prime Timing: The Art of Preparing Rib Roast

I can’t help but get a twinkle in my eye when the prospect of preparing a Prime Rib Roast prances across my culinary imagination. Is it the juicy, savory goodness of the roasted beef? Or perhaps the intoxicating allure of the seared, crispy edges, tantalizing my taste buds? No matter what, this grand dame of the dinner table certainly knows the way to my heart.

Waiting is the hardest part, as Tom Petty once sang, and it’s this mantra that you should keep on repeat when rustling up your rib roast. Our carnivorous craving calls for patience – a virtue I often lack in the kitchen, I’m afraid to admit. First things first, we’re going to need to let that beautiful slab of beef sit for a spell. Bring it to room temperature, no ifs, ands, or buts about it. Cold meat can be a cold, hard failure, so this step is absolutely crucial, folks!

Next up in our cozy kitchen cha-cha- the rub. Now I’m not talking about some generic blend you can just pick up at your average Joe grocery store – no siree! Combine kosher salt, freshly ground black pepper, minced garlic, and fresh rosemary to create a concoction that will not only make your nose do a happy dance but also ensure that your prime rib is simply bursting with flavors that resemble a symphony on the palate.

Here’s where the rubber meets the road. Remember that waiting game I mentioned before? Lo and behold, it’s time to crank it up a notch. Once your prime rib is beautifully adorned with its flavor-filled rub, it’s time for the oven. Low and slow is the name of the game here, my dear friends. Take a gander at your clock, because we’re talking roughly 15 minutes per pound at 325 degrees, until the internal temperature reads 120 degrees.

Dig out that bottle of bubbly you’ve been saving for something special, and start chilling it because guess what? Another waiting game begins now – the resting! The trick to mouthwatering, succulent prime rib is to let it rest after it’s conquered that oven. Trust me; this will keep those precious, delectable juices all snuggled up inside.

I tell ya, there’s something quite magical about unveiling a cooked-to-perfection Prime Rib Roast to your guests. The wonderful aroma teases their senses, making them eager for that first, juicy bite. It’s a labor of love, no doubt, but when you see the eyes of your dear ones light up with delight, it’s worth every precious moment. Dig in, bon appétit!

Let’s Taste This Dish!


  • 1 prime rib roast (7-8 lbs), bone-in
  • ½ cup Kosher salt
  • 1/4 cup freshly ground black pepper
  • 3 tablespoons minced garlic
  • 4 tablespoons fresh rosemary, finely chopped


  • Begin by letting your prime rib roast sit and reach room temperature. This is crucial to make sure the roast cooks evenly.
  • Preheat your oven to 325 degrees Fahrenheit.
  • In a bowl, mix together the kosher salt, freshly ground black pepper, minced garlic, and fresh rosemary.
  • Generously sprinkle your roast with this mixture, massaging it into the crevices and over the entirety of the roast.
  • Now it’s time to roast your masterpiece. Place your prime rib bone-side down in a roasting pan to start its journey.
  • Roast for approximately 15 minutes per pound or until a thermometer inserted into the thickest part of the roast reads 120 degrees Fahrenheit.
  • After this, remove your rib roast from the oven and let it rest for at least 20 minutes. This allows the juices to be reabsorbed into the roast which will make it extra juicy and flavorful.

Remember folks, it’s paramount to ensure that meat is cooked to safe internal temperatures. It’s not just about taste, it’s about safety too. Trying to wing it without a food thermometer is like trying to play darts blindfolded – it’s not going to end well! Stick that thermometer right into the thickest part of the cut, without touching any bone, to get a proper reading. In the case of our prime rib roast, you’re aiming for a reading of 120 degrees Fahrenheit for a perfect medium-rare roast. Enjoy!

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