How to Cook Standing Rib Roast (Prime Rib Roast)
The best method to make a perfect standing rib roast (prime rib)
- 1 standing rib roast (prime rib) 4-10 lbs *cook time will vary by size*
- kosher salt season liberally to dry-brine roast at least 12 hours ahead of time. Amount will vary depending on size of roast
- black pepper, freshly ground enough to lightly season outside of entire roast
- rosemary, fresh, minced or thyme leaves optional
- olive oil enough to lightly cover entire roast prior to cooking
Defrost roast completely if frozen
If roast is not tied, use butcher's twine to tie roast into uniform shape
Dry-brine standing rib roast a day ahead of time
Remove roast from refrigerator. Lightly coat entire roast with olive oil, ghee or vegetable oil.
Season all surfaces with black pepper. If desired, lightly season with minced fresh rosemary or thyme.
Preheat oven or grill to 225°F
Once oven or grill is preheated, place meat inside to cook on an elevated baking rack.
Insert probe of a cooking thermometer to monitor internal meat temperature while it cooks. Reference approximate roasting times and monitor roast for cooking progress.
Remove roast from oven or grill
Increase temperature of oven or grill to 500°F. *Make sure meat has been removed prior to getting oven up to temperature*
Remove roast from the roasting pan you initially cooked it on and replace with a clean pan. (Prevents smoking during sear)
Place roast into 500°F oven and sear for approximately 10 minutes. *It may take less time. Pull roast if adequately browned*
Remove from oven and rest
After the rib roast is seared, remove from oven and loosely tent with aluminum foil. Rest meat a minimum of 20 minutes prior to slicing to serve.
Note: If roast is done well in advance of the time you would like to serve, wait to sear it until 30 minutes prior to desired serving time.