3-Ingredient Prime Rib The Easiest Way to Make a Delicious Roast
- Yield 10 servings
- Prep 10 minutes
- Cook 6 hours
- Total 30 hours 10 minutes
3-Ingredient Prime Rib The Easiest Way to Make a Delicious Roast sits in the Beef section of Regbie. The card serves 10 servings. Plan on 30 hours 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 10 servings
- 9 pound bone-in prime rib roast
- 2½ tablespoons Diamond Crystal kosher salt, ~¾ teaspoon salt per pound, okay to be liberal!
- 2 teaspoons freshly ground black pepper, or to taste
Method
Using a sharp knife, cut the bones off the rib roast (or better yet, have your butcher do this for you). Set the bones aside.
In a small bowl, measure out about ¾ teaspoon Diamond Crystal kosher salt per pound of meat, and mix in freshly ground black pepper.
Scatter the salt and pepper mixture on all sides of the now-boneless ribeye roast and the rib rack as well. Salt generously, people!
Set the seasoned roast back on top of the bones, with the fat cap facing up. Tie the bones to the roast with kitchen twine and place the prepared roast in a rimmed baking sheet.
Leave the roast uncovered in your fridge for at least 1 day and up to 4 days. The pre-salting and air-drying will ensure a satisfying roast with a browned, beefy crust.
Take your meat out of the fridge and keep at room temp for about 3 hours before you plan to cook the prime rib. Set the seasoned rib roast on a greased roasting rack in a roasting tray.
Warm the oven to 250°F with the rack in the lower middle position.
Leave for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.
Take out the roast and tent it with foil. Crank the oven to the highest possible temperature it will accommodate (typically 500-550°F). You can also turn on the broiler. We want it HOT!
Lift the foil and put the roast back in the oven, and cook for 5-10 minutes or until the exterior is crisp and well-browned (but not burnt!). There's a fine line between browning the exterior and cooking the interior of the prime rib too much!
Take the roast out of the oven. Snip off the twine and lift the roast off the bones. Set the roast on a cutting board, and carve the meat into slices.
Kitchen notes
- Cooking Tips: Get a good meat thermometer!
- Even though this recipe is straightforward-peasy and you're roasting the meat at a low temp for a long time, you do need an accurate meat thermometer to check that the roast is cooked evenly.
- The cook use both an in-oven thermometer so the cook can monitor the temperature as the roast is cooking and an instant-read thermometer to double-check the temp.
