3-Ingredient Prime Rib: The Easiest Way to Make a Delicious Roast
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 9 pound bone-in prime rib roast
- 2½ tablespoons Diamond Crystal kosher salt ~¾ teaspoon salt per pound, okay to be liberal!
- 2 teaspoons freshly ground black pepper or to taste
Method
- Using a sharp knife, cut the bones off the rib roast (or better yet, have your butcher do this for you). Set the bones aside.
- In a small bowl, measure out about ¾ teaspoon Diamond Crystal kosher salt per pound of meat, and mix in freshly ground black pepper.
- Sprinkle the salt and pepper mixture on all sides of the now-boneless ribeye roast and the rib rack as well. Season generously, people!
- Place the seasoned roast back on top of the bones, with the fat cap facing up. Tie the bones to the roast with kitchen twine and place the prepared roast in a rimmed baking sheet.
- Leave the roast uncovered in your fridge for at least 1 day and up to 4 days. The pre-salting and air-drying will ensure a delicious roast with a browned, beefy crust.
- Take your meat out of the fridge and keep at room temp for about 3 hours before you plan to cook the prime rib. Place the seasoned rib roast on a greased roasting rack in a roasting tray.
- Heat the oven to 250°F with the rack in the lower middle position.
- Cook for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.
- Take out the roast and tent it with foil. Crank the oven to the highest possible temperature it will accommodate (typically 500-550°F). You can also turn on the broiler. We want it HOT!
- Remove the foil and put the roast back in the oven, and cook for 5-10 minutes or until the exterior is crisp and well-browned (but not burnt!). There's a fine line between browning the exterior and cooking the interior of the prime rib too much!
- Take the roast out of the oven. Snip off the twine and lift the roast off the bones. Place the roast on a cutting board, and carve the meat into slices.