Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it's still about 10-15 degrees below your target temperature, and then letting it rest for at least 30 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result thanks to carryover cooking.

Q2: How do I order a prime rib from my butcher?

Simply call your local, high-quality butcher a week or two in advance and ask to order a "four-bone, first-cut, standing rib roast." For the most elegant presentation, ask them to "french the bones."

Q3: How much prime rib do I need per person?

A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.

Q4: Can I make this with a boneless rib-eye roast?

Yes, you can! You will simply need to place your boneless roast on a wire rack inside your roasting pan. A boneless roast may also cook slightly faster, so be sure to start checking the internal temperature on the earlier side.

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers 120∘F to 125∘F. The temperature will then rise to a perfect 130−135∘F as it rests. For medium, pull it from the oven at 130∘F.

Rosemary & Garlic Crusted Prime Rib (An Easy Holiday Recipe!)

A classic and elegant recipe for a Rosemary-Salted Standing Rib Roast, a perfect centerpiece for a holiday meal. This showstopper dish features a large, 4-rib prime rib roast. Deep slits are cut into the meat and stuffed with slices of garlic. The roast is then coated in a fragrant, homemade paste made from kosher salt, black peppercorns, fresh rosemary, and bay leaves. It’s cooked in a preheated roasting pan until perfectly medium-rare, then rested to ensure a juicy and tender result.

Author: Evelyn

Ingredients

1 (4-rib) standing beef rib roast (9 to 10 pounds), bones frenched
3 cloves garlic, thinly sliced
2 tablespoons kosher salt
1 tablespoon black peppercorns
1/3 cup fresh rosemary leaves (from 3 sprigs)
2 bay leaves
3 tablespoons extra-virgin olive oil

Instructions

Remove the beef from the refrigerator 30 minutes before roasting to let it come to room temperature.
Place a roasting pan on the lowest oven rack and preheat the oven to 425°F.
Using a paring knife, make deep slits all over the roast and insert a slice of garlic into each slit.
In a spice grinder, grind the 2 tablespoons of salt, the peppercorns, rosemary, and bay leaves. Transfer the ground spices to a small bowl and mix with the olive oil to form a paste.
Rub the paste all over the roast.
Carefully place the roast, fat-side up (with bones on the bottom acting as a rack), into the hot roasting pan.
Roast for 1 hour 50 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the roast registers 120°F for medium-rare.
Transfer the roast to a platter or cutting board, tent it with foil, and let it rest for at least 30 minutes before carving and serving.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
Letting the roast come to room temperature for 30 minutes before cooking is a crucial step that helps it to cook more evenly.
Preheating the roasting pan in the oven is a key technique that helps to create a good initial sear on the bottom of the roast.
Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.

Find it online: https://cookupjoy.com/rosemary-garlic-crusted-prime-rib/