Recipe: Prime Rib Roast
Prime Rib Roast (bone-in)
As a general rule, I always compute 15 minutes to a pound. The first 20 minutes is to blast it with heat, searing it to seal the juices in, then lower the temperature to roast it slowly.
5-6 lbs of Prime Rib (bone-in, about 3 bones; this is around 3kg)
Pepper, freshly ground
Italian seasoning (optional, or oregano)
1. Preheat the oven to 420F.
2. Generously season the whole prime rib with garlic powder, salt, and freshly ground black pepper. Add some italian seasoning if you like. Let this sit covered in the chiller for a good 45 minutes to an hour.
3. When ready to roast, place in a roasting pan or a baking dish (pyrex) and place in the middle rack uncovered at 420F for 20 minutes - set the timer.
4. After 20 minutes, lower the temperature to 325-350F. As a general rule, I always compute 15 minutes to a pound if you want it medium to medium well. If you want yours a bit more rare, use 12 minutes to a pound. For this particular roast, a total of 1 hour and 30 (to 45 minutes) minutes will do.
5. Once it’s done, place it on the countertop and cover with foil. Let this rest for another 15-20 minutes. You want this to rest so that the juices inside calm down, redistribute evenly throughout the whole roast, and stay juicy. If you slice it too soon, the bubbling yummy juice goodness will just drain out.