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 reaches the correct 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.

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 easiest preparation, ask them to "cut the chine bone off, and detach the ribs and tie them back on."

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: Is the initial 500°F oven temperature a typo? That seems very hot!

It's not a typo! This is a classic roasting method. The initial blast of very high heat is the secret that creates that incredible, dark, and super-crispy, crackly crust on the outside of the roast. Just be sure your oven is very clean before you begin!

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you must pull your roast from the oven when the internal temperature registers $115^{\circ}F$. The temperature will then rise to a perfect $130-135^{\circ}F$ as it rests.

Classic Prime Rib (A Foolproof Holiday Recipe!)

A classic and impressive recipe for a standing rib roast (prime rib), perfect for a holiday centerpiece. The roast is seasoned with a simple herb rub, then cooked using a two-temperature method: first seared at high heat (500°F) and then slow-roasted at a lower temperature. A key technique involves detaching the rib bones and using them as a natural roasting rack for the meat. The dish is served with a simple, from-scratch, no-cook creamy horseradish sauce.

Author: Grace

Ingredients

1 (8-lb.) 4-rib standing rib roast, chine bone removed
1 tsp. dried thyme
2 tsp. kosher salt, divided
2 tsp. black pepper, divided
1 cup sour cream
1/2 cup mayonnaise
5 Tbsp. prepared horseradish
1 tsp. Worcestershire sauce
Thyme sprigs, for garnish
Kitchen twine

Instructions

Let the roast rest at room temperature for 2 hours.
Prepare the Roast: Pat the rib roast dry. Place it on a cutting board, fat side up. Carefully cut the ribs away from the roast, following the curve of the bone. Place the roast back on the detached ribs (which act as a rack) and tie them together with kitchen twine.
Place the trussed roast on a wire rack set in a large roasting pan. Rub the dried thyme, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper all over the roast.
Make the Sauce: Meanwhile, whisk together the sour cream, mayonnaise, horseradish, Worcestershire, and the remaining 1/2 teaspoon each of salt and pepper in a medium bowl. Cover and refrigerate until ready to use.
Roast the Beef: Preheat the oven to 500°F with the rack in the lowest setting. Bake the roast for 25 minutes.
Reduce the oven temperature to 325°F. Continue to bake for about 2 hours, or until a thermometer inserted into the thickest portion of the roast registers 115°F.
Remove the roast from the oven, loosely cover it with aluminum foil, and let it rest for 30 minutes. (The temperature will continue to rise to 130°F for medium-rare).
Serve: Remove and discard the kitchen twine and the rib bones. Thinly slice the roast against the grain and serve with the prepared horseradish dipping sauce, garnished with thyme sprigs.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
Letting the roast sit at room temperature for 2 hours before cooking is a crucial step that helps it to cook more evenly.
The two-temperature roasting method—starting high and then finishing low—is a key technique for developing a flavorful crust while ensuring a tender interior.
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://www.eatswithsoul.com/classic-prime-rib-2/