Ingredients
Equipment
Method
- Combine salt and pepper in a small bowl. Pat the prime rib dry with paper towels. Rub the salt and pepper mixture all over the rib roast at least 2 hours before cooking. You do not need to use all of the mixture; use your best judgment. After rubbing with salt and pepper, leave the roast out to come to room temperature.
- Preheat your oven to 500 degrees F.
- Place the rib roast on a roaster, fat side up, and put it in the oven uncovered. A roasting rack is not needed.
- Cook the rib roast for a total of 15 minutes per pound for a medium-rare center. If your roast is particularly thick, cook for 16 or 17 minutes per pound. The first 20 minutes will be at 500 degrees F. Then, reduce the oven temperature to 325 degrees F. for the remainder of the cooking time.
- Do not open the oven at any point during cooking. Use a wireless meat thermometer if you prefer to monitor the internal temperature.
- Remove the roast from the oven and immediately cover it with foil or the roaster cover. Let it rest for 20-30 minutes. The meat will continue to cook during this time.
- Slice the prime rib into steaks and serve immediately. Consider serving with creamy horseradish sauce and homemade prime rib au jus.
Nutrition
Notes
An 8-pound roast serves approximately 8 people, assuming each person eats a 1lb steak. Adjust serving size as desired. Using kosher salt is recommended over table salt to avoid an overly salty roast. For medium-rare prime rib, aim for an internal temperature between 130-135 degrees F. If using a boneless prime rib, reduce the cooking time to 14-14.5 minutes per pound as they cook faster. Leftover prime rib can be used for sandwiches.