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Ingredients
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Prime Rib - Regular
Prime Rib - Blackened
Method
Prime Rib - Regular
- 1
Bring to room temperature
Remove the prime rib from the refrigerator 2 to 3 hours before roasting so it comes to near room temperature. Pat the roast dry with paper towels.
- 2
Preheat oven
Preheat the oven to 450°F (230°C). Position a rack in the center of the oven.
- 3
- 4
Initial high-heat sear roast
Place the roast bone-side down (fat cap up) on a roasting rack set inside a shallow roasting pan. Roast at 450°F (230°C) for 20 minutes to develop a crust.
- 5
Lower temperature and continue roasting
After 20 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches your desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 6-lb bone-in roast, expect roughly 12–15 minutes per pound at 325°F after the initial sear (use a probe thermometer for accuracy).
- 6
Carryover and resting
Remove the roast when it is 5–10°F below your target final temperature (it will rise while resting). Tent loosely with foil and let rest on a cutting board for 20–30 minutes to allow juices to redistribute.
- 7
Optional pan sauce
Place the roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Pour off excess fat leaving brown bits. Add 1 cup beef stock and scrape up browned bits, simmer 3–4 minutes to reduce slightly. Whisk in 1 tablespoon unsalted butter for sheen. Season to taste with salt and pepper.
- 8
Carve and serve
Slice the roast against the grain into 1/2-inch thick slices. Serve with pan sauce on the side.
Prime Rib - Blackened
- 9
Bring to room temperature
Remove the prime rib from the refrigerator 2 to 3 hours before cooking so it comes to near room temperature. Pat dry with paper towels.
- 10
Preheat oven
Preheat the oven to 450°F (230°C) and position a rack in the center.
- 11
Apply butter and seasoning
Rub the roast all over with softened butter, then brush lightly with olive oil. Evenly coat the surface with kosher salt and then press the blackened seasoning mixture into the exterior so it forms a crust.
- 12
Initial high-heat sear roast
Place the roast bone-side down (fat cap up) on a roasting rack in a shallow pan. Roast at 450°F (230°C) for 15–20 minutes to set the blackened crust.
- 13
Lower temperature and finish cooking
Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 115–120°F for rare or 125–130°F for medium-rare. For a 6-lb roast expect roughly 12–15 minutes per pound after the initial sear, but rely on a thermometer.
- 14
Rest the roast
Remove the roast when it is 5–10°F below your target temperature. Tent loosely with foil and rest 20–30 minutes to allow carryover cooking and juice redistribution.
- 15
- 16
Slice and serve
Carve the roast against the grain into desired thickness. Serve with lemon wedges on the side if you like a bright counterpoint to the spice.