This Perfect Prime Rib Recipe is tender, juicy and delicious every time! Step-by-step tips for the best prime rib, perfect to serve on holidays, special occasions and more!
Ingredients:
- 1 (3 – 4 bone) bone-in prime rib, about (10 – 10.5 pounds)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
Directions
- Salt prime rib from one hour to up to five days prior to cooking and serving your prime rib.
- Once salted, wrap tightly in plastic wrap and refrigerate until an hour prior to cooking.
- An hour prior to cooking, remove prime rib from refrigerator, unwrap and place, bone side down, on a roasting pan and allow to reach room temperature. If cooking a boneless roast, place onto a roasting rack inside the roasting pan. At this point add pepper or other seasonings, if using.
- Preheat oven to 475º F. Then, roast your prime rib for 15 minutes and reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 – 12 minutes per pound, about 1 hour and 50 minutes.
- Using an internal meat thermometer, remove your prime rib from the oven about 2 – 4 degrees less than the desired serving final temperature you desire.
- The temperature of the prime rib will continue to rise due to carryover cooking.
- Tent prime rib with foil and allow to rest for 20 minutes.
- Place on a carving board for slicing and serve.
Note:
Here are the temperatures you’ll allow to reach depending on the doneness desired:
- 115º F – 120º F for rare
- 125º F – 130º F for medium rare
- 135º F – 140º F for medium
- 145º F – 150º F for medium well