How to cook prime rib?

* 4 to 5-pound bone-in prime rib roast

* 2 tablespoons olive oil

* 1 tablespoon kosher salt

* 1 teaspoon black pepper

* 1/4 cup red wine

* 1/4 cup beef broth

* 2 tablespoons butter, softened

Instructions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Pat the prime rib roast dry with paper towels.

3. Rub the roast with the olive oil, salt, and pepper.

4. Place the roast in a roasting pan and add the red wine and beef broth.

5. Roast for 15 minutes, then reduce the oven temperature to 325 degrees F (165 degrees C).

6. Continue to roast for 20-25 minutes per pound, or until the internal temperature of the roast reaches 125 degrees F (52 degrees C) for rare, 135 degrees F (57 degrees C) for medium-rare, or 145 degrees F (63 degrees C) for medium.

7. Let the roast rest for 15 minutes before carving and serving.

Tips

* To ensure even cooking, use a meat thermometer to monitor the internal temperature of the roast.

* If you don't have a meat thermometer, you can also judge the doneness of the roast by the color of the juices that run out when you insert a knife into it. The juices should be clear for rare, pink for medium-rare, and red for medium.

* If you want a more flavorful crust on the roast, you can increase the oven temperature to 500 degrees F (260 degrees C) for the first 15 minutes of roasting.

* Serve the prime rib with your favorite sides, such as mashed potatoes, roasted vegetables, or horseradish sauce.