Master the art of cooking perfect prime rib every time!

This is a foolproof method for making the best medium-rare prime rib. You can adjust your seasonings to suit your preferences, but what’s listed works perfectly. The cooking method is key. It can’t be stressed enough: the roast MUST be at room temperature for this to work. If it’s a little cold in the middle of the roast, you’ll end up with a very rare roast. A mistake I’ve only made once because I was afraid to leave it out to warm up. Don’t worry! It will be perfect! I typically buy 4.5- to 5-pound roasts and take them out of the refrigerator for at least 5 hours to make sure they’re at room temperature. It comes out absolutely PERFECT and juicy every time.
This is a specific formula for perfectly pink prime rib, cooked to a temperature slightly below medium-rare. To use this method, you need a modern, full-size oven with a digital temperature control that indicates when it’s preheated. Older ovens with manual controls can vary considerably, and the doors may not be properly insulated.
Ingredients
1 prime rib roast, bone-in or boneless (any size)
Garlic powder
Salt
Pepper
Instructions:
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