Difficulty: Easy - for beginners
rib roast - rule of thumb is 8 oz per person
salt, pepper, garlic powder, and onion powder
Preheat your oven to 450 degrees F.
- Use paper towels to pat the roast dry.
- Rub the roast with salt, pepper, garlic powder, and onion powder making sure to cover all the meat.
- Make a series of ½ inch deep slits all over the top of the roast as well as the sides.
-Place the roast in a heavy metal roasting pan, bone-side down.
Cooking Time for Rare (120°)
3 Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
4 Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
5 Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
6 Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
7 Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
- Every half hour or so, baste the ends of the roast with the drippings. Use the meat thermometer about 30 minutes before the end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone.
When the internal temperature reaches 120°, remove roast from the oven and cover with foil. If you remove a prime rib from the oven when the temperature is over 125°, it will be way too dry and overdone.
-Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
- Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Use a long, sharp knife to carve the prime rib roast.