1 prime rib roast, any size will do, plan 1-2 people per pound
Kosher salt and freshly ground black pepper
1. Remove roast from refrigerator and place on counter, loosely wrapped, for about 2 hours prior to cooking.
2. Heat oven to 500*F, or as high as your oven will go.
3. If bones are attached to roast, carefully remove before cooking to make cutting easier after roasting. Season meat well with salt and pepper. Place, or tie, meat on bones and place in roasting pan.
4. Place roast in oven and cook for 15 minutes. Then reduce heat to 325*F and continue roasting until instant read or probe thermometer reads 115*F for rare. Remove from oven, wrap in foil, and let rest 20 to 30 minutes before carving.
This is a very basic and straightforward recipe. I’m not sure why roasts seem intimidating to people, since they really could not be easier. This turned out phenomenally well, I just wish that I’d used two roasts instead of just the one! (Ours are all cut into 3-5 pound pieces, which means we should double up when feeding company as well.)
For my first time making prime rib, I’ve really quite pleased. The meat was delicious, tender, and all around perfect.
Shown here with Horseradish Cream Sauce, roasted asparagus, and Mini Yorkshire Puddings.