Prime rib roast (brought to room temp)
Sea or Kosher salt
Rosemary branches (optional)
- Remove roast from the refrigerator and loosely cover at least 3 hours before cooking to allow it to come to near room temperature. This is important so that it will roast properly.
- Preheat your oven to the highest temperature it will go, preferably 500°F. Generously rub the entire roast with either sea salt or kosher salt.
- Insert probe style thermometer into the thickest part of the roast and place the roast fat side up in a roasting pan in a rack. If you do not have a rack, that is ok, just place in a roasting pan.
- Put roast into the 500° F oven, after 15 minutes, reduce the heat to 325°. A flat roast will cook faster than a thick one; so pay attention to temperature and not so much the time. The times listed below are more of a guideline to gauge the time it will take to cook so you can plan the rest of the meal around it and also to figure out when to put it into the oven so it’s done at the right time. This is not a cut of meat to wing it, so error on the side of more rare. To figure cooking time use the following matrix:
Doneness Time Temperature Rare 13 – 15 minutes / pound 115° - 118° F Medium-Rare 15 – 17 minutes / pound 120° – 125° F Medium 17 – 19 minutes / pound 130° – 132° F
- Remove roast from oven when desired temperature has been reached. Let rest for 20 minutes covered with aluminum foil before carving. The roast will continue to cook while resting.
- After 20 minutes, remove foil, carve and enjoy