This Perfect Prime Rib Recipe is tender, juicy and scrumptious each time! Step-by-step suggestions for the most effective prime rib, good to serve on holidays, particular events and extra!
1 (3 – 4 bone) bone-in prime rib, about (10 – 10.5 pounds)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
- 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.
Be aware: Listed here are the temperatures you will permit to succeed in relying on the doneness desired:
115º F – 120º F for uncommon
125º F – 130º F for medium uncommon
135º F – 140º F for medium
145º F – 150º F for medium effectively
- Place on a carving board for slicing and serve.