Perfect Prime Rib Roast
Perfect Prime Rib Roast
- 1 Prime rib roast (approx. 3 to 8 pounds)
- Kosher salt or steak seasoning salt
- Coarsely ground black pepper
- Remove the beef roast from the refrigerator 1 to 2 hours before you roast it.
- Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.
- Preheat your oven to 450°F.
- Pat the roast dry with paper towels and sprinkle the roast all over with a good amount of kosher or steak seasoning salt and a good amount of coarsely ground black pepper.
- Place roast fat side up in a roasting pan.
- Insert an oven proof meat thermometer into the thickest part of the roast.
- Brown the roast at the 450°F temperature in the oven for 20 to 25 minutes or until it starts to brown a bit.
- Reduce the oven temperature to 325°F.
- To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
- The actual cooking time will depend on the the roast, how chilled your roast still is when it goes into the oven, and your oven.
- Roast in oven until thermometer registers 120°-125 for rare, 130°F for medium rare. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
- Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done.
- If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
- Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven.
- Cover it with foil and let it rest for 15 to 30 minutes before carving.
- The internal temperature of the roast will continue to rise while the roast is resting.
- Carve roast after it has rested and serve right away.
You can add 2 to 3 cups beef stock to the drippings and simmer on the stove in a saucepan to make au jus to serve with the prime rib. This prime rib roast is also delicious served with my Whipped Horseradish Sauce or my Sour Cream Mustard Sauce. On the side, serve the prime rib with my Easy Twice Baked Potatoes, Loaded Potato Casserole, Parmesan Potato Gratin, Cheddar Potatoes Au Gratin, French Onion Mashed Potatoes, or Garlic and Herb Mashed Potatoes.
Calories: 1353kcal | Protein: 62g | Fat: 121g | Saturated Fat: 50g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 52g | Cholesterol: 274mg | Sodium: 202mg | Potassium: 1002mg | Calcium: 34mg | Iron: 6mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This is amazing! Thank you for this recipe! I’m no longer ruining an expensive cut of meat. I like my prime pink in the center and this works.
I’ve done this twice it was awesome,tasted great and was so easy to make