Step 1

Place an unwrapped prime rib on a tray. Generously salt all over and refrigerate overnight to air-dry the outside of the prime rib.

Step 2

Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.

Step 3

Mix the cumin, black pepper and garlic powder and evenly spread all over the meat.

Step 4

If roasting garlic, slice the top off, drizzle some olive oil and wrap in a foil.  (Here's my detailed roasted garlic recipe.)

Step 5

Preheat the oven to 200°F (95°C).

Step 6

Place the prime rib on a roasting pan bone side down (fat side up). (Since I wrote this post, I bought this roasting pan, and highly recommend it.)

Step 7

Roast the meat in the oven until the center of the roast reads 120°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 3.5-4 hours. (This Thermapen Mk4 meat thermometer is my favorite! Super quick and reliable! <- affiliate link)

Step 8

Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes.

Step 9

Increase the oven temperature to 500°F (260°C).

Step 10

10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes. If desired, roast the cherry tomatoes and asparagus together. Serve immediately.