how to cook a small prime rib roast

To cook a small prime rib roast (approximately 2-4 pounds), follow these steps for a perfectly juicy and flavorful result:

1. Rest and Preheat:
   • Let the prime rib roast rest at room temperature for 30 to 90 minutes before cooking to ensure even cooking.
   • Preheat the oven to 500°F (260°C).
2. Prepare the Roast:
   • Mix softened butter with crushed garlic to make a garlic butter mixture.
   • Poke 15-20 shallow holes into the roast with a knife.
   • Slather the garlic butter mixture all over the roast, pushing some into the holes.
   • Season the roast generously with kosher salt and freshly ground black pepper.
   • Place the roast on a rack in a roasting pan, fat side up.
3. Sear and Roast:
   • Sear the roast in the preheated oven at 500°F for 20 minutes to create a flavorful crust.
   • Reduce the oven temperature to 325°F (163°C).
   • Continue roasting until the internal temperature reaches the desired level of doneness:
     • Rare: 125°–130°F (52°–54°C)
     • Medium-rare: 130°–135°F (54°–57°C)
     • Medium: 140°–150°F (60°–66°C)
   • Check the internal temperature early with a meat thermometer to avoid overcooking, as the temperature will rise 5°–10° during resting.
4. Rest and Serve:
   • Remove the roast from the oven and tent loosely with foil.
   • Let it rest for 15–20 minutes to allow juices to redistribute.
   • Slice the roast across the grain and serve. Optionally, serve with au jus made from the pan drippings.

This method takes about 1 to 1.5 hours of total cooking depending on size and desired doneness, not including resting time. The initial high heat roasting followed by low-temperature roasting produces a tender, evenly cooked prime rib with a flavorful crust.