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Prime Rib 2 – Perfect Roast Prime Rib
Erwina

Perfect Roast Prime Rib

A perfectly seared, tender and juicy roast prime rib made with just salt, pepper and butter — no fancy techniques needed.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Resting Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb beef prime rib bone-in, trimmed and tied
  • 2-3 tsp kosher salt
  • 1/2 Tbsp black pepper freshly ground
  • 2-3 Tbsp Butter or olive oil butter is best

Equipment

  • Roasting pan with rack
  • Meat thermometer

Method
 

  1. Remove the prime rib from the fridge about 2 hours before cooking to let it come to room temperature, then pat it dry with paper towels.
  2. Season generously with kosher salt and black pepper, then rub all over with the butter or olive oil.
  3. Preheat the oven to 450-475°F.
  4. Place the roast bone-side-down on a rack in a roasting pan and set it in the lower third of the oven.
  5. Roast for 20 minutes to start a good sear.
  6. After 20 minutes, turn the oven down to 325°F and continue roasting for 70-90 minutes, checking the internal temperature with a meat thermometer every 15-30 minutes, until it reaches your desired doneness (120-125°F for rare to medium-rare).
  7. Baste the roast halfway through cooking and rotate the pan for even browning.
  8. Once done, remove from the oven, tent loosely with foil, and rest for 30 minutes before carving. Remove the kitchen string, slice, and serve with gravy, potatoes, vegetables, or Yorkshire puddings.

Notes

Prime Rib Cooking Time: Roast in a fully pre-heated fan-assisted oven at 450°F for 20 minutes, then reduce heat to 325°F and continue cooking: 10-12 min/lb for rare, 13-14 min/lb for medium rare, 14-15 min/lb for medium, 16-17 min/lb for medium well.
Target Internal Temp: Roast until the meat thermometer reaches 115-120°F for rare, 125-130°F for medium rare, 135-140°F for medium, or 145-150°F for well done. A colder or thicker roast will take more time to cook, and the internal temp will continue to rise 5-10 degrees as it rests, so don't over-cook it.
Bonus Beef Gravy: Slow-fry sliced onion in olive oil until caramelized (45 min-1 hr), then add crushed garlic. Dissolve 1 tbsp Beef Better Than Bouillon in 1 pint boiling water. Stir a packet of brown gravy mix into the caramelized onions, then add the bouillon mixture and black pepper. Simmer until thickened, then stir in the meat juices from the roasting pan for extra flavor.