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 roast at least 2 hours before cooking. You may not need to use all the mixture; use your judgment. Leave the roast at room temperature after seasoning.
- Preheat your oven to 500 degrees F.
- Place the rib roast, fat side up, on a roaster pan. Put it in the oven uncovered. A roasting rack is not necessary.
- Cook the prime rib for a total of 15 minutes per pound for medium-rare. For a robust roast, cook for 16-17 minutes per pound. Cook the first 20 minutes at 500 degrees F, then reduce the oven temperature to 325 degrees F for the remaining cooking time.
- Do not open the oven during cooking. Use a wireless meat thermometer to monitor the internal temperature if desired.
- 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 as it rests.
- 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 receiving a 1-pound steak. Adjust serving size as needed. Using kosher salt is recommended over table salt to avoid excessive saltiness. 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. Leftovers can be used for sandwiches.