Cooking Prime Rib
Take the roast out of the refrigerator several hours before cooking to allow it to warm to room temperature. The only seasoning you really need is salt and pepper.
LOW and SlOW METHOD:
After you salt and pepper the roast well, sear it, at 425° for 15 minutes, until you get a browned crust. Then place the roast, on a rack, in a relatively cool oven, about 250°. Cook the roast for 20 minutes per pound. Use an instant read thermometer to check the internal temperature.
Remove the roast from the oven when temperature is within 5° of your desired level of doneness:
125° for rare, 135° for medium rare, 145° for medium.
Be sure to let the roast rest for best results before carving. Cover it with aluminum foil to keep it warm while resting.
LOW and SlOW METHOD:
After you salt and pepper the roast well, sear it, at 425° for 15 minutes, until you get a browned crust. Then place the roast, on a rack, in a relatively cool oven, about 250°. Cook the roast for 20 minutes per pound. Use an instant read thermometer to check the internal temperature.
Remove the roast from the oven when temperature is within 5° of your desired level of doneness:
125° for rare, 135° for medium rare, 145° for medium.
Be sure to let the roast rest for best results before carving. Cover it with aluminum foil to keep it warm while resting.
