Prime Rib Perfection: Try the Closed-Oven Cooking Technique
A perfect rib roast for a special prime rib dinner can be achieved using an easy, no-fuss closed-oven method.
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Instructions
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The night before, unwrap the roast and refrigerate it uncovered to dry the surface.
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Three hours prior to cooking, place the roast on a sheet pan to reach room temperature.
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Thirty minutes before roasting, preheat the oven to 500°F with a rack in the center, then season the meat generously with kosher salt and black pepper.
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Calculate roasting time by multiplying the roast's weight (in pounds) by 5 minutes.
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Place the roast, fat-side up, in a roasting pan with a rack; insert a meat thermometer into the deepest part without hitting bone if desired.
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Roast for the calculated time, then turn off the oven and do not open the door for 2 hours.
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After 2 hours, remove the prime rib, carve, and serve immediately; the internal temperature should be around 130°F for medium-rare.