Melt In Your Mouth Prime Rib Roast (Foolproof & Unforgettable!)

Remove the prime rib from the refrigerator 4 hours before cooking.

OPTIONAL: Minutes before cooking, bone and tie the roast.

Cut 1/2-inch slits on the top of the roast and insert sliced garlic.

Rub the outside of the roast with olive oil.

Combine the rosemary, thyme, kosher salt, black pepper, onion powder, and garlic powder and spread evenly over the roast.

Let rest while the oven pre-heats to 500 degrees F (260 degrees C).

Transfer the roast to a roasting pan, bone side down.

Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).

Calculate your initial cooking time by allowing 5 minutes per pound of meat (e.g., a 9 lb roast cooks for 45 minutes, a 6 lb roast for 30 minutes). This creates a nice crunchy exterior and deeply savory crust.

After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.

After 2 hours (without opening the door) the center of your roast will be 135 degrees F (57C), which is medium-rare.

If you prefer medium, keep it in the oven until it reaches 150 degrees F (66C).

Remove from the oven and let rest for 10 minutes (or longer, see notes on resting).

Carve the rested roast and serve immediately with desired optional sides. Enjoy!