How to Roast




  • Dutch oven or large pot
  • Large tray
  • Cutting board
  • Carving knife
  • Thermometer


  • Desired cut of meat
  • Kosher salt
  • Pepper
  • Desired vegetables
  • Desired herbs
  • High heat oil


  1. Allow the meat to rest at room temperature for 30 minutes. Aggressively season with salt and pepper. 00:26

  2. Heat a dutch oven or other large pot on medium-high. Once hot, add olive oil. Take the meat and place it in the pot “presentation side” down. 01:36

  3. Sear the meat, allowing each side to get a golden, caramelized crust. 02:09

  4. While the roast is searing, prepare the asparagus. Trim off the tough woody end by snapping the bottom of the stalk. It will naturally split where it should be trimmed. Either repeat the snapping process or simply slice off a similar length from the remainder of asparagus. 02:40

  5. Check the prime rib. If the underside has caramelized into a brown crust, flip and sear the opposite side. Otherwise, continue searing. 03:06

  6. Place the trimmed asparagus in a single layer on a baking sheet and drizzle with olive oil, salt, and pepper. Bake in a 300 degree oven for 6-8 minutes. 03:43

  7. Check the meat. Turn to sear as needed. 04:48

  8. After the front and back of the prime rib have developed deep brown crusts, sear the sides. 05:31

  9. As the meat continues to sear, check the asparagus. 06:09

  10. After the meat has been seared on all sides, carefully take it out of the pot and place it on a tray (if adding vegetables before roasting. If not, simply put the entire pot with meat in the oven to roast). 06:53

  11. Lower the heat to medium. Add the onions, carrots, bay leaf, and thyme. Stir the aromatics, scraping the flavor bits off the bottom of the pan and incorporating into the remaining juice. 07:22

  12. Place the prime rib presentation side down on top of the vegetables. Take the entire pot and place it into a 300 degree oven. Roast the meat uncovered for 45 minutes to an hour. 07:35

  13. Check the asparagus. If done, remove from the oven. Set aside. 08:17

  14. After about 45 minutes, check the internal temperature of the prime rib by inserting an instant read thermometer into the thickest part. The temperature should range between 120-125 degrees. If not, leave it in the oven as needed. 09:05

  15. Once the prime rib is at temperature, carefully pull the pot out of the oven. Remove the prime rib and place it on a cutting board. Let the meat rest for 10-15 minutes. 09:54

  16. While the meat is resting, reheat the asparagus in the oven for 2-3 minutes. 10:10

  17. After the meat has rested, stand the roast rib-side up and carve down between the bones. Serve as desired. 10:44


Roasting is a dry heat cooking method that can be used for meats and vegetables.

When roasting meat, season aggressively with salt and pepper as most of the granules will come off during searing. Kosher salt works best.

When putting prime rib or any meat in a heated pan, place it down away from you to prevent hot oil splatter.

Searing before roasting gives the meat a nice crust and helps keep all the flavors in the meat.

Allow the meat to rest for about 10-15 minutes after it has been cooked. This allows time for meat to relax and for the juices to settle.