Ingredients
The following ingredients have 10 Servings
- 7 to 11 pounds bone-in standing rib roast (3 to 4 ribs, about ½" thick fat cap)
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
Instruction
- Score the Fat - Use a sharp chef’s knife to cut a shallow crosshatch pattern about 1" wide into the fat cap on top of the roast. Do not cut into the meat.
- Season Thoroughly - 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.
- Slow Roast the Prime Rib - Set the oven rack to the lowest position. Heat to 200ºF (93ºC). Place the rib in the oven and cook it 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).
- Rest the Meat - After removing the roast, loosely tent it with foil and allow it to rest for at least 30 minutes or up to 1 ½ hours. Keep the oven on.
- Brown the Surface - 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.
- Slice the Roast - Transfer to a cutting board and carve right away. Cut the meat as close to 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.
