Salt and Pepper Crusted Standing Rib Roast – the most amazing prime rib recipe for that special occasion or holiday!
I get a lot of my appreciation for food from my parents. My mom is the organic, rice cracker, lean meat type and I have acquired a love and appreciation of all things healthy from her. More importantly, I learned my way around a kitchen from her. I learned that a recipe is, sometimes, merely a roadmap that you are encouraged to deviate from as you see fit; recipes are not necessarily a one-size-fits-all. She taught me that you don’t need to measure everything and most times, it seems, eye-balling it somehow makes it taste that much better. She gave me the freedom to roam about the kitchen, make a mess and make my own meals. She truly helped me cultivate my appreciation for cooking at a very young age and I am eternally grateful.
My Dad, on the other hand, helped me acquire my affinity for all things savory. He is more the type to go out to a fancy restaurant and when we are there we rock the menu, ordering the best appetizer and the most savory entrees and desserts. This allowed me to try new things, see what our favorites chefs were making and how they were plating; the culinary experience, if you will. This too, I am eternally grateful for. There are, however, a few go-to savory meals that we make with my Dad that are quite noteworthy. As suspected, they are savory, rich and decadent… everything he would want it to be. For Christmas, we typically have leg of lamb or prime rib…. this year we opted for prime rib and I had camera in-tow to document the deliciousness. Crusted with simple salt and pepper, slow roasted and served with a side of horseradish mayo, this dish was everything we expected it to be, as always.
Prime rib, while decadent as can be, is really a very simple cut of meat to cook and season. It has so much flavor build in to it with it’s marbled fat. Add your salt and pepper rub, throw it in the oven and you are good to go. So simple, yet highly sophisticated and should be on your list of things to make when company comes over.
Our beautiful 8 pound prime rib.
Start adding the salt and pepper rub.
Salt and pepper rub complete.
Place in roaster. Cook at 475 for about 20 minutes then reduce 325 and continue to cook until the middle part of the thickest area of the rib roast reads 115 degrees or 125 degrees, depending upon whether you want to have your roast medium-rare or medium, respectively.
Having a dependable digital thermometer is key to getting the perfect finish on your rib roast.
You really need to try this. If you have any reason to throw a dinner party, this should be the what you design your meal around…. so awesome. The wonderful, buttery fat paired with the simple salt and pepper crust is minimalism at its finest. You don’t need to do much to this cut of meat to bring it to the next level. We had an amazing Christmas dinner and this was the star. I absolutely love this holiday tradition. Let me know what other variations you have on this delectable entree. Enjoy!
Here is a recipe for Garlic Rosemary Roasted Leg of Lamb too if you are looking for delicious holiday main dishes!!
- 1 standing rib roast (prime rib) - we used an 8lb roast
- 4 Tablespoons kosher salt
- 4 Tablespoons ground black pepper
- Combine salt and pepper in bowl;
- Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking;
- Preheat oven to 500 degrees;
- Place rib roast on roaster and place in oven, uncovered.
- You will want to cook your rib roast/prime rib for a TOTAL of 15 minutes per pound (this will result in a medium rare center - if your roast is particularly robust, cook 16 or 17 minutes per pound).
- The first 20 minutes will be at 500 degrees.
- Then drop the oven temp down to 325 for the rest of your cooking time.
- DO NOT OPEN THE OVEN AT ANY POINT.
- Remove from oven and immediately cover with foil or the roaster cover and let rest for 20-30 minutes (do not skip this step!) - the meat will continue to cook during this time;
- Cut into steaks and serve immediately.
- I like to serve with my Creamy Horseradish Mayo (on the blog).