Prime Rib takes me back to all the meals we had at the country club, the brunches with a prime rib station, and holidays when someone felt brave and made a prime rib. The first time I made prime rib at home I was beyond nervous and almost talked myself out of it. I put so much pressure on myself and prepared for catastrophic failure, but it came out beautifully – I really should have more faith in myself! It does appear to be a daunting process, but it really is not and if I can do it, so can you. My family gets so excited when I make prime rib and I love making it because it feels fancy, everyone loves it, and we do not have to wait for a “special” event to enjoy it. Also, now that I have made one several times, I am not as anxious as I was the first time. I must say that there are two things that I cannot say enough; first, go talk to your local butcher (get recommendations if you don’t know of one), and second, get an excellent quality meat thermometer. You can do this!
Ingredients
1 Bone-in 4-rib prime rib roast (standing rib roast) – 8-10 lbs. ¼ cup unsalted butter, softened 1 Tbsp. freshly ground black pepper kosher salt – to taste
Directions
This step is imperative! 4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging; place it on a plate; and allow it to come to room temperature. When Roast is at Room Temperature Preheat oven to 500° F and place your oven rack into the lower third of the oven. Combine butter and pepper in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt. Lay the roast rib side down/fat side up into a rimmed roasting pan and insert a meat thermometer into the thickest portion, not touching any bone. Place the prepared rib roast into the preheated 500° F oven, uncovered, and cook for 6 minutes per pound for medium rare. *As an example, a prime rib roast that weighs 10 lbs. would cook for 60 minutes at 500° F.) * **If your goal is a finished prime rib that’s cooked to medium instead of medium rare, cook the rib roast for 7 minutes per pound. ** When the timer sounds, immediately turn your oven temperature down to the lowest setting. On most ovens is 170° F but yours may be a different lowest temperature. ONCE YOU DROP THE OVEN TEMPERATURE, DO NOT OPEN THE OVEN DOOR, AND MAKE SURE NO ONE ELSE OPENS THE OVEN DOOR. NO OPENING AT ALL. SERIOUSLY, PUT A LARGE SIGN ON THE OVEN. Set your timer for 2 hours. When the timer sounds at the full 2-hour mark, open the oven door, and look at the meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you’ll want the internal temperature to be 130° -135° F. YES,
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