8 pound boneless prime rib, preferably prime grade and first cut

1 tablespoon avocado or canola oil

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

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Remove prime rib from the refrigerator and let sit at room temperature for 1–2 hours.
Preheat oven to 450°F (230°C).
Rub the roast with oil, then season generously with kosher salt and black pepper.
Place the roast, fat side up, on a roasting rack in a roasting pan.
Roast at 450°F for 15 minutes to develop a crust.
Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F for medium-rare or 130°F for medium (about 15–20 minutes per pound).
Remove from oven, tent loosely with foil, and let rest for 20–30 minutes.
Slice against the grain, thick or thin as preferred, and serve immediately.

Add garlic, rosemary, or thyme for extra flavor.

Use butter instead of oil for a richer crust.

Add crushed red pepper or smoked paprika for a spicier variation.

Bone-in prime rib may be used but requires slightly longer cooking.

Always let the roast rest to lock in juices before slicing.