Prime Rib Roast
A simply seasoned standing rib roast cooks gently, rests, then gets a fierce final blast for rosy meat and a crisp, browned crust.
Prep 10 min · Cook 3 hr 55 min · Total 5 hr 5 min · Makes 3 to 12 servings
Ingredients
- 1 standing rib roast, 3 to 12 pounds
- Kosher salt and freshly ground black pepper
Directions
Set your oven as low as it will reliably go, using 150 degrees F (66 degrees C) if possible, or a higher setting if needed. Some ovens will not maintain anything under 250 degrees F/121 degrees C. Coat the roast generously all over with salt and pepper, then arrange it fat-side up on a V-rack inside a large roasting pan, or use a wire rack fitted into a rimmed baking sheet. Slide it into the oven and roast until an instant-read thermometer inserted into the middle shows 120-125 degrees F (49-52 degrees C) if you want rare, 130 degrees F (54 degrees C) if you want medium-rare, or 135 degrees F (57 degrees C) if you want medium to medium-well. At 150 degrees F, plan on about 5 1/2 to 6 1/2 hours; at 250 degrees F, expect roughly 3 1/2 to 4 hours. Take the roast out, cover it loosely with aluminum foil, and set it somewhere warm in the kitchen to rest for at least 30 minutes and as long as 1 1/2 hours. While it rests, turn the oven up as high as it will go, 500 to 550 degrees F (260 to 288 degrees C). 10 minutes before serving time, uncover the roast, return it to the very hot oven, and let the outside brown and crisp, 6 to 10 minutes. Pull it from the oven, carve, and serve right away.