Go Back

Simple Prime Rib Roast

A prime rib roast is seasoned with salt and rested before being roasted in the oven, resulting in a tender, evenly cooked cut with a flavorful crust. The dish produces a medium-rare final texture with a browned exterior and juicy interior, suitable for special occasions or comforting dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method

Ingredients
  

  • 4 pounds prime rib roast preferably bone-in for flavor
  • 2 tablespoons coarse kosher salt for seasoning
  • 1 tablespoon black pepper freshly ground

Equipment

  • Roasting pan
  • Meat thermometer
  • Baking rack
  • Kitchen tongs

Method
 

  1. Remove the prime rib from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.
  2. Generously season all sides of the roast with coarse kosher salt and freshly ground black pepper, pressing the spices into the meat for even coverage.
    4 pounds prime rib roast
  3. Preheat the oven to 450°F (232°C). Place a wire rack inside a roasting pan and set the seasoned prime rib on the rack, fat side up.
  4. Insert a meat thermometer into the thickest part of the roast, then transfer the pan to the oven. Roast at 450°F for 20 minutes to develop a crust, then reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium rare, about 1 hour.
  5. Remove the roast from the oven once the desired temperature is reached, tent it loosely with aluminum foil, and let it rest for 20 minutes. During resting, the internal temperature will rise slightly, and the juices will redistribute.
  6. Slice the prime rib against the grain, serve immediately with your preferred sides, and enjoy the tender, juicy, and flavorful meat with a beautiful brown crust.