How to Make a Perfect & Easy Prime Rib Roast

• Ingredients

  • 1 prime rib roast bone in or boneless (see note
  • 1 Tbsp. or more quality sea salt
  • 1 Tbsp. black pepper, course grind

Found on mirlandraskitchen.com

Description

Ingredients

• 1 prime rib roast bone in or boneless (see note)
• 1 Tbsp. or more quality sea salt
• 1 Tbsp. black pepper, course grind

Directions

• Start 1-4 days before you want to cook the roast for best results.
• Cooking the roast with the ribs attached or cut off and tied back on will produce the same results. The reason to remove the ribs ahead of time is to make for easier carving when serving.
• Many roasts come with the ribs already removed and tied back on. If the ribs are still attached to the roast you can choose to make a cut between the ribs and roast to separate them. Use cotton cooking twine to tie the ribs back in place before you prepare your meat.
• Generally rub salt and pepper into the roast. I use at least a Tablespoon of each. The salt will actually work its way inside the meat while the roast is sitting in the fridge prior to cooking. A roast is a lot of meat – don’t be afraid to use the salt!
• Place the seasoned roast on a rack over a rimmed baking sheet to catch drips and refrigerate uncovered at least one day and up to four days.
• Several hours before you plan to start the meat cooking, set the roast out at room temperature to come to room temperature.
• Preheat the oven to 200F and roast the meat until it is 130 F at the center. On average this will take 4-5 hours. (My 8 pound roast with bones on took 5 hours.)
• Remove the roast from the oven and tent with foil. Let it rest for 30-90 minutes depending on when you want to serve the meat. 30 minutes is the most that is required for the roast to relax. The additional 60 minutes is simply to make the timing convenient if you wish.
• Preheat your oven on to its highest temperature – about 500F. Remove the tin foil and place the roast back in the oven until it is well-browned and crisp, about 10 minutes. Carve and serve the meat immediately, no additional resting required.
• Serve with salt and pepper, au jus, horseradish and mashed potatoes (of course!)