This Prime Rib Roast is cooked to a perfect medium-rare and seasoned with rock salt and freshly ground pepper. A deep brown crust crackling with tender meat and fat, sliced open to reveal a juicy pink center that extends from edge to edge.
- 1 standing rib roast (prime rib), 3 to 12 pounds
- 1 tbsp Kosher salt
- 1 tbsp freshly ground black pepper
- Preheat the oven to the lowest possible temperature setting, 150°F (66°C) or higher if necessary. Season roast generously with salt and pepper. Place in oven and cook until center of roast registers on an instant-read.
- Once the thermometer hits 120 F degrees, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.
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