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 at room temperature.
- Preheat your oven to 500 degrees F.
- Place the rib roast on a roaster pan, fat side up. Place the pan in the oven, uncovered. A roasting rack is not needed.
- Cook the prime rib 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. Cook at 500 degrees F for the first 20 minutes, 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. 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. It pairs well with creamy horseradish sauce and homemade prime rib au jus.
Nutrition
Notes
An 8-pound roast serves approximately 8 people, with each person consuming a 1lb steak. Adjust serving size as desired. Ensure you use kosher salt, not table salt, to avoid an overly salty roast. For medium-rare prime rib, the internal temperature should be between 130-135 degrees F. If using a boneless prime rib, reduce the cooking time to 14-14.5 minutes per pound. Leftovers can be used for a delicious leftover prime rib sandwich.