1. The night before you’ll be cooking the prime rib, unwrap it and let it sit uncovered in the refrigerator. This will dry out the surface for better browning.
2. The day of the event, leave your roast out for up to 2 hours to allow it to come to room temperature and ensure even cooking.
3. Preheat oven to 450 degrees. Roasting at an initially high temperature sears the roast on the outside to seal in juices and create an appealing brown crust.
4. How to season prime rib: Make a simple seasoning rub of freshly cracked black pepper, kosher salt and thyme. Rub all over roast, covering all exposed meat.
5. Place meat in roasting pan, bone side down, and roast 15 minutes.
6. Reduce temperature to 325 degrees and continue to roast another 10 or more minutes per pound, or until desired internal temperature is reached (120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium, or 160°F for well done. (Always use temperature, not time, to determine when meat is done.)
7. Tent the roast with foil and allow to rest 20–30 minutes. It will continue to cook during this time, allowing juices to permeate the meat. Once the temperature comes back down to 120°F, it’s ready to carve and serve.