Prime Rib

Making the perfect Prime Rib is easy! A zesty combination of rosemary, Worcestershire sauce, and chili flakes enhances the flavor of this holiday classic, while an easy reverse-sear roasting technique keeps things juicy and tender.

Ingredients

4 to 5 pounds bone-in standing rib roast, about 3 to 4 ribs

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1½ tablespoons sea salt

1 teaspoon fresh ground black pepper

½ tablespoon sugar

½ teaspoon red chili flakes, optional

4 sprigs fresh rosemary, leaves only, finely chopped

Instructions

Take the prime rib out of the fridge 2 hours before cooking.

Preheat the oven to 250°F.

Dry the roast with paper towels.

Rub olive oil and Worcestershire sauce over the roast, then season with salt, ground black pepper, sugar, chili flakes and chopped rosemary leaves, covering all sides.

Place the prime rib roast in a roasting pan fitted with a wire rack.

Roast at 250°F for 2 hours and 30 minutes, or until the internal temperature reaches 125°F in the thickest part of the meat. Use an Instant Read Meat Thermometer to check for doneness.

Remove the prime rib from the oven, cover with foil, and let it rest for 30 minutes.

Meanwhile, increase the oven temperature to 500°F.

Uncover the prime rib and put it back in the oven.

Roast until browned and crisp on the outside, about 5 to 10 minutes.

Remove from the oven and let it rest for 1 hour before cutting and serving.

Notes

Meat Thermometer: Meat thermometers are always handy but never more essential than when making something as good as prime rib. Without a meat thermometer, you can only guess the doneness of your roast.

Doneness: Roast the prime rib until it’s about 3 to 5 degrees from the ideal temperature, and then take it out of the oven. It will continue to cook on the counter, bringing it up to the last few degrees.

Prime Rib Temperatures: 125˚F to 130˚F is the perfect medium-rare, delivering a rosy pink color. If you want, you can cook the roast a bit more, to 140˚F. I wouldn’t go beyond 145˚F because the meat can get dry at this point.