Prime Rib Roast
A traditional method prepares a perfect medium-rare prime rib roast by initially roasting at a high temperature, then finishing at a lower heat.
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Instructions
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The night before, unwrap the prime rib and refrigerate uncovered to dry the surface.
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Three hours before cooking, remove the roast from the fridge to reach room temperature.
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Preheat the oven to 450 F 30 minutes before roasting, then generously season the roast with salt and pepper.
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Place the roast in a roasting pan: fat-side up if boneless (using a rack), or bone-side down if bone-in.
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Insert a meat thermometer into the deepest part of the meat, avoiding bone, and set an alert for 120 F if using a digital probe.
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Roast at 450 F for 20 minutes, then reduce the oven to 325 F and continue roasting until the internal temperature reaches 120 F (approximately 1 to 3.5 hours).
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Remove the roast from the oven, transfer to a cutting board, cover with foil, and rest for 30-45 minutes, keeping the thermometer inserted.
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Once the internal temperature drops back to 120 F, slice and serve.