Description
Classic Prime Rib is a beautifully roasted standing rib roast, seasoned simply with kosher salt and cooked to perfection with a tender, juicy interior and a flavorful browned crust. This elegant roast is perfect for special occasions and family gatherings, delivering succulent, flavorful beef with minimal seasoning and expert technique.
Ingredients
Scale
Prime Rib Roast
- 1 (3-rib) 7 pound standing rib roast, trimmed and tied
- Kosher Salt, to taste
Instructions
- Prepare the Roast: One to two hours before cooking, remove the roast from its packaging, place it on a plate, and pat dry thoroughly with paper towels. Season generously with kosher salt on all sides. Loosely cover the roast with aluminum foil and let it sit at room temperature for 1 to 2 hours to ensure even cooking.
- Preheat the Oven: Adjust the oven racks to the lowest position and preheat your oven to 250ºF. Prepare a sheet pan with a wire rack or use a roasting pan equipped with a wire rack to support the roast during cooking.
- Sear the Roast: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place the roast in the skillet, searing each side for 2 to 3 minutes, about 10 minutes total, until the entire exterior is browned and the fat begins to render. This step locks in flavor and juices.
- Transfer Roast to Rack: Move the seared roast fat side up onto the prepared wire rack in the sheet or roasting pan.
- Roast Low and Slow: Place the roast in the preheated oven. Cook for 3 to 3½ hours, or until an instant-read thermometer inserted into the thickest part of the roast registers 125ºF for rare, 130ºF for medium-rare, or 140ºF for medium. Once done, remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes to retain juices and finish cooking internally.
- Carve and Serve: Remove the twine from the roast. Transfer to a cutting board. To carve, make a perpendicular cut close to the bones to separate them from the meat. Set bones aside and slice the meat into portions against the grain starting from the end. Serve promptly and enjoy your classic prime rib.
Notes
- Resting the roast after cooking is crucial to allow juices to redistribute for a juicy, tender result.
- Use an instant-read thermometer to monitor internal temperature accurately to achieve desired doneness.
- Searing the meat before roasting develops a beautiful crust and deep flavor through the Maillard reaction.
- Letting the roast come to room temperature before cooking helps it cook evenly.
- Adjust seasoning with salt immediately before roasting, as salt helps enhance natural beef flavors.
