Description
This Classic Prime Rib recipe delivers a perfectly roasted, tender, and juicy prime rib with a flavorful crust. Ideal for special occasions, this simple yet impressive roast is seasoned generously with kosher salt and cracked black pepper, then oven-roasted to your preferred doneness, allowing the meat’s natural flavors to shine.
Ingredients
Scale
Roast
- 8 pound standing rib roast or prime rib roast
- Kosher salt, generously to taste
- Cracked black pepper, generously to taste
Instructions
- Preheat Oven: Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius) to start cooking the prime rib with a high initial heat, which helps develop a flavorful crust.
- Prepare Roast: For best results, remove the rib roast from the refrigerator and let it stand at room temperature for at least one hour. This ensures even cooking throughout the roast. Generously rub the entire surface of the roast with kosher salt and cracked black pepper to season the meat well.
- Initial Roasting: Place the roast fat side up in a large roasting pan. Insert the pan into the middle of the oven and roast the beef undisturbed at 500°F for 20 minutes to sear the outside, locking in juices and flavor.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius) without opening the oven door. Continue roasting the prime rib without basting for approximately 1 to 1.5 hours, or until it reaches your desired internal temperature. Use a meat thermometer to check doneness: 115°F for rare, 120-125°F for medium-rare, and 125-130°F for medium. An 8-pound roast will typically need about 1.5 hours at this temperature, adding 15 minutes per pound for larger roasts.
- Rest the Roast: Once the roast reaches the appropriate temperature, remove it from the oven. Tent it loosely with aluminum foil, as the internal temperature will continue to rise by up to 10 degrees while resting. Let it rest undisturbed for 20 to 30 minutes to allow the juices to redistribute evenly throughout the meat, ensuring maximum tenderness and flavor.
Notes
- Nutritional information accounts for the total weight of the serving, including the bone. A more precise calorie count can be achieved by subtracting the weight of the bone.
- Allow the rib roast to come to room temperature for at least an hour before cooking for even roasting and better results.
- Do not baste the roast during cooking as this can interfere with developing the crust.
- Use a reliable meat thermometer to monitor internal temperature and avoid overcooking.
Nutrition
- Serving Size: 1 slice (approx. 6 ounces cooked meat without bone)
- Calories: 650
- Sugar: 0g
- Sodium: 400mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 160mg
