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Prime Rib Roast (with Bones)

Name: Prime Rib Roast (with Bones)
Prep time: 5 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 1 3-rib roast prime rib; 1 tablespoon freshly ground black pepper; 2 tablespoons salt

Prep 5 min
Total 2 hr 10 min
Ingredients 3
Servings 4

Prime rib roast is a luxurious dish to prepare, not only because it's exquisite but also because it's expensive. This is why you have to be sure to cook it to perfection. Some people like to cook it without salt and pepper. I've made it both ways, and I personally like it seasoned. In my opinion, there are two secrets to making sure your meat is juicy and well cooked. First, the meat should be at room temperature so that it cooks evenly. Second, you should let it rest 20-30 minutes after cooking to allow the juices to soak back into the meat. Enjoy!

Ingredients

1 3-rib roast prime rib
1 tablespoon freshly ground black pepper
2 tablespoons salt

Directions

1

Remove the meat from the refrigerator 2 hours before you start cooking. It's very important that the meat reach room temperature so that it cooks evenly.
2

Move the oven rack to the lower level and preheat to 450°F.
3

Rub the meat with generous amounts of salt and pepper. Place the meat on a baking dish with fat on top and ribs on the bottom.
4

Cook for 20 minutes at 450°F. Reduce the temperature to 325°F and keep cooking until the internal thermometer inserted in the thickest part of the meat (without touching bone) reaches 120°F-125°F for medium rare or 130°F-135°F for medium, about 1 hour and 15 minutes. Remove from the oven, cover in aluminum foil and let sit for 20-30 minutes before cutting.
5

Serve and enjoy!

Ask your butcher to wrap the meat in cooking string so that it doesn't fall apart when you cook it.

No nutrition information available for this recipe

Prime rib roast is a luxurious dish to prepare, not only because it's exquisite but also because it's expensive. This is why you have to be sure to cook it to perfection. Some people like to cook it without salt and pepper. I've made it both ways, and I personally like it seasoned. In my opinion, there are two secrets to making sure your meat is juicy and well cooked. First, the meat should be at room temperature so that it cooks evenly. Second, you should let it rest 20-30 minutes after cooking to allow the juices to soak back into the meat. Enjoy!