In a sense, prime rib roasts are even more forgiving than your average roast — with that aged meat and luscious marbling comes built-in flavor. But there are lots of ways to help it along, and the last thing you want to do is overcook such a pricey cut.

By Lesley Porcelli

To every roast, there is a seasoning. Go old school, coaxing garlic slivers into poked holes, or give the meat an herb-salt crust. Really, the possibilities are endless.

Ensure that deep-browned crust by searing the meat on the stovetop before it goes into the oven, and even cook the two halves of the roast separately.

The meat will still get nice and browned on the outside roasting in the oven, and there’s a lovely simplicity to just popping the thing in. 

Roasting time will vary, based on what temperature you’re roasting at, whether you’ve seared first and the weight of the roast. Follow these details in your recipe closely, and remove the roast when an instant-read thermometer plunged into the roast’s center registers 115 degrees F for medium-rare (taking into account resting time — see following pointer).