Prime Rib Preparation:
Thawing the Roast (24-48 hours)
The first step is to make sure your prime rib roast is fully thawed out by defrosting in the refrigerator.
Tying a Prime Rib Roast with Kitchen Twine
If your roast is not pre-tied, once thawed it needs to be tied with kitchen twine so it holds its shape while cooking. Bone-in roasts are tied with a string loop along each rib division, and often already comes with the ribs pre-separated and tied back on for ease of cooking (see our video above). Boneless roasts are tied with loops around every two inches or so, then with another loop long-ways. You don't need to get too crazy with tying your roast up, just enough for the roast to hold its shape as it cooks. One your roast is thawed and tied, it's time to get to the rub!
The Rub (makes enough for 12-13lb roast):
For the rub, you'll need the following ingredients:
- 1/4 cup kosher salt (we use Diamond Crystal)
- 2 Tbsp Cracked Peppercorn Medley (the green, red, and black mixture of whole peppercorns, which you should grind yourself not too long before preparing the rub)
- 2 Sprigs of Fresh Rosemary leaves, slightly chopped
- 1 Stick Butter, softened
Prime Rib Roast Rub Steps:
- Mix the salt, cracked peppercorn, and chopped rosemary together. Liberally season the roast on all sides with the rub, like below:
- Slather the roast with the softened butter. This will help to get a beautiful, crispy, flavorful crust on the roast later on. And you know what they say... more butter, more better!
- Place roast back in the fridge for around 24 hours to absorb the rub. If you don't want to spend this much time, you can also bring the roast to room temperature after rub steps and begin Step 1 of roasting. We recommend the 24 hour method.
Roasting your Prime Rib:
After your roast has been sitting and soaking in all the flavor from the rub, it's ready to roast!
- Pre-step 1: Remove the roast from the fridge and bring it to room temperature. This can take about 3 hours.
- Preheat your oven to 500ºF.
- Place roast on a roasting rack with the fat cap (the large white/cream colored slab) up, and place the rack into a pan.
- Roast at 500ºF for 5 minutes per pound (for example, a 12 pound roast will cook at 500º for an hour, while a 6lb roast will only need to cook at 500º for 30 minutes).
- When the roast has finished cooking at the high temperature, it's time to go low and slow. Turn the oven OFF and leave the roast in for 2 hours. DO NOT OPEN THE OVEN DOOR DURING THIS TIME.
- After two hours of low cooking, remove the roast from the oven and let rest 15 minutes.
- Carve and enjoy!