Perfect Prime Rib (Rib Roast)

Prep your roast: Remove roast from packaging and set it on a rack on top of a baking tray. Salt your roast: Sprinkle kosher salt on all sides of roast. Estimate about ½-1 teaspoon per pound of meat (about 1-2 tablespoons per 6-8lb roast, personally I always salt on the higher end. Just imagine you're salting a steak, don't overthink it!) Place roast in the fridge, uncovered, up to 24 hours, OR at least one hour before cooking. If you only have time for one hour, just leave the salted roast at room temperature.

When ready to cook, preheat oven to 475℉ and mix your rub: Combine olive oil, garlic, black pepper, and rosemary and set aside.

Prepare your pan: Slice your onion/s into thick 1-inch slices. Keep the slices in tact and place them on the bottom of your roasting pan. You can use the onions as a rack by resting the meat on top of them, or you can place a roasting rack on top of them. Pour 1-2 cups beef broth into the bottom of the pan, depending on the size of pan. You do not want your roast swimming in liquid, you just want the liquid to barely come up the sides of the pan about 1/4 inch.

Place your roast on top of the onions, or the rack, depending on what you are using. If using a bone-in roast, the bones should be on the bottom.

Rub the garlic rosemary mixture all over the roast, including the ends.

Cook: Place the roast in the preheated oven and cook for 15 minutes without opening the door. Reduce temperature to 325℉. Cook until internal temperature reaches 125℉ for Medium-rare, or 130℉ for Medium. (I pull mine at 130℉ and it's still plenty pink. Remember the temperature will continue to rise a few degrees while resting). Tip: Generally this is about 13-20 minutes per pound. Always cook by temperature, not by time. The time estimate is just so you can plan and gauge approximate time needed.Remove roast from oven, carefully transfer rack to a large cutting board and tent with foil. Rest for 20-30 minutes before carving.

While roast is resting, scrape the pan to loose any cooked on bits. Separate drippings to remove fat, and cook the au jus packet. I always like to taste my reserved drippings to make sure it's not too salty, and then add desired amount of drippings (if not all of them) to the au jus.

For a boneless roast, simply slice across the roast. For a bone-in roast, carefully cut away bones first, then slice meat. If your bones were tied back on, simply remove ties and bones and slice. Serve sliced roast with ajus on the side. If you didn't make an au jus packet, I recommend seasoning the sliced meat with a sprinkle of kosher salt.