Prime Rib

Prep: 1 hr

Cook: 6 hrs

Total Time: 7 hrs

Yield: 10 servings

Course: Entree

Cuisine: American

Calories: 947kcal

Author: Jessica Gavin

Here's how to cook prime rib perfectly during the holidays and for special occasions where it's essential to get things right.

Ingredients

▢ 7 to 11 pounds bone-in standing rib roast 3 to 4 ribs, about ½-inch thick fat cap
▢ 2 tablespoons (35 g) kosher salt
▢ 1 teaspoon (2 g) black pepper

Special Equipment

Instructions

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Use a sharp chef’s knife to cut a shallow crosshatch pattern about 1-inch wide into the fat cap on top of the roast. Do not cut into the meat!
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In a small bowl, combine the salt and pepper. Generously sprinkle the seasoning over the fat, sides, and rib bones. Transfer to a roasting pan on top of the rack or a cooling rack set on a sheet pan. Refrigerate, uncovered, for at least 24 hours, up to 2 days.
Alternatively, you can season the meat the same day as cooking for quicker preparation.
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Set the oven rack to the lowest position. Heat to 200ºF (93ºC). Place the rib roast in the oven and cook to just below the desired serving temperature. Cooking time is approximately 30 minutes per pound.
For more accurate results, use an instant-read thermometer and remove the roast when the meat's center registers 115 to 120ºF (for rare), 120 to 125ºF (for medium-rare, 130 to 135 (for medium), 140 to 145 ºF (for medium-well), and 150 to 155ºF (for well done).
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After removing the roast, loosely tent it with foil and allow it to rest for at least 30 minutes or up to 1 ½ hour. Keep the oven on.
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While the meat rests, or 30 minutes before serving, increase the oven temperature to 500ºF (260ºC). Remove the foil and brown the crust, about 5 to 10 minutes. Keep an eye on the color change for burning.
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Transfer to a cutting board and carve right away. Cut the meat as close the bone as possible, following the natural curvature of the rib. Slice into 1/4 to 3/4-inch thick slices. Serve immediately while still warm.

Notes

Checking meat temperature: Avoid excessively opening the oven door. It will take about 10 minutes to get back to 200ºF (93ºC), increasing cook time.
For more even meat doneness throughout: Remove the roast from the refrigerator and let it stand on the counter at room temperature for 2 to 3 hours before roasting.

Nutrition

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