Description
Ultimate Standing Rib Roast (Prime Rib Recipe) – Perfect for any special occasion and so easy to make!
Ingredients
Scale
- 1 standing rib roast (prime rib) – we used an 8lb roast
- 2–4 tablespoons kosher salt
- 2–4 tablespoons ground black pepper
Instructions
- Prep Seasoning + Prime Rib: Combine salt and pepper in a small bowl. Pat prime rib with clean paper towels. Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking (it is okay to not use all of the salt and pepper mixture – use your best judgment); After rubbing with salt and pepper, leave out to allow the roast to come to room temperature.
- Prep Oven: Preheat oven to 500 degrees F.
- Place rib roast on roaster (fat side up) and place in oven, uncovered. You do not need to use a roasting rack.
- Total Cook Time: 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 F. Then drop the oven temp down to 325 degrees F. for the rest of your cooking time.
- Golden Rule: DO NOT OPEN THE OVEN AT ANY POINT (use a wireless meat thermometer if you prefer).
- Rest: 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;
- Slice + Serve: Cut into steaks and serve immediately.
- I like to serve with my Creamy Horseradish Sauce.
Notes
- Serving Size: An 8 pound roast serves approximately 8 people, assuming each person consumes a 1lb prime rib steak; adjust accordingly as desired.
- Meat Thermometer: I have tested this multiple, multiple times without a meat thermometer, BUT I know how expensive prime rib is so since we cannot open the oven during the cooking process, a wireless meat thermometer would be required to keep track of that internal temp.
- Kosher Salt: Ensure you are using kosher salt and not table salt (table salt would result in a much-too-salty roast).
- Medium-Rare: the internal temp of a medium-rare prime rib is between 130-135 degrees F.
- Bone-In vs. Boneless: If you can only find a boneless prime rib, I would recommend reducing the cooking time to 14-14.5 minutes per pound as they will cook just a little bit quicker.
- Seasoning Alternative: if you want something different than just salt and pepper, you can use this Prime Rib Seasoning instead.
- Serving: serve with this creamy horseradish sauce and homemade prime rib au jus.
- Leftovers: if you have leftovers this Leftover Prime Rib Sandwich is the perfect answer!!