The very best prime rib needs only 4 ingredients

Emily Monaco

Contributing Writer

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Prime rib is a fantastic cut of meat to serve to a crowd, and with the recipe that follows, there's no more guessing as to whether it's cooked just right. A simple crust of salt, pepper and garlic seals in the juices on this succulent prime rib, which will emerge from the oven perfectly medium rare.

The true secret to achieving the ideal prime rib is a combination of temperatures. Start the prime rib off in a very hot oven, and after 30 minutes, reduce the heat. This will ensure you get a delicious seared crust and a hot, pink interior. Leftovers make a noteworthy sandwich the following day.

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Cooktop Cove

Prime rib

12

10 minutes

2 hours and 30 minutes

2 hours 40 minutes

7 pounds prime rib

2 tablespoons kosher salt

1 1/2 teaspoons black pepper

4-6 cloves of garlic minced

Let the meat come to room temperature.

Heat the oven to 450 F.

Rub the meat with salt, pepper and garlic on all sides. Place in a roasting pan fat-side up.

Roast 30 minutes, and reduce the heat to 350 F, cooking for 1 hour 40 minutes more for medium rare.

Remove the roast from the oven, cover with foil, and let rest 20 minutes before slicing.

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