Prime Rib Perfection



By David Anthony | Serves: 8-10 people. 

Prime rib makes for the quintessential holiday centerpiece. Delicious and hearty, the perfect prime rib will have everybody at the table happy — and clamoring for second helpings. 

Here are some tips for a fantastic holiday meal. 


Refrigerate the prime rib overnight and let it come to room temperature for about two hours before cooking. 
Mix pepper, salt, garlic, rosemary (or thyme) in a bowl. 
Apply oil to all sides and then season the prime rib about two hours before cooking. 
Preheat the oven to 450 degrees.


4 sprigs of thyme 
2 tablespoons black pepper 
3-4 teaspoon salt
2-3 large garlic cloves
2-3 sprigs of fresh rosemary
1 8-pound prime rib roast 
1 tablespoon olive oil


Put the prime rib in a roasting pan bone side down (fat side up). If you have celery, carrots, or onion, place in the bottom of the pan before the prime rib.
Cook the roast for 12-15 minutes, then reduce the temperature to 325 degrees. 
Use a meat thermometer to test the prime rib after 30 minutes. A medium prime rib typically reads 130-135 degrees. 


When it has reached the proper temperature, remove the prime rib from the oven and place it on a platter. Let it rest for 25-30 minutes. 
As the roast sits, the temperature will rise about 10 degrees, to 140. 
Cut the strings that hold the prime rib and remove the ribs. 

Carve and enjoy.