Ingredients
Equipment
Method
- Preheat your oven to its lowest possible temperature setting, ideally 150°F (66°C). If your oven cannot hold this temperature, set it to the lowest setting available, such as 250°F (121°C).
- Season the prime rib generously with kosher salt and freshly ground black pepper. Place the roast, fat cap side up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
- Place the roast in the preheated oven. Cook until the center of the roast registers 120-125°F (49-52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well on an instant-read thermometer. Cooking time will vary: approximately 5 1/2 to 6 1/2 hours in a 150°F oven, or 3 1/2 to 4 hours in a 250°F oven.
- Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest in a warm spot for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat your oven to its highest setting, 500 to 550°F (260 to 288°C).
- Ten minutes before you plan to serve, remove the foil from the roast. Place it back in the hot oven and cook for 6 to 10 minutes, until the exterior is well-browned and crisp. Remove from the oven, carve, and serve immediately.
Notes
For best results, use a dry-aged prime-grade or grass-fed roast. You can improve the crust by allowing the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance helps the seasoning penetrate the meat more deeply. If your roast finishes cooking well before your guests arrive, you can reheat it by placing it in a 200°F (93°C) oven for 45 minutes before proceeding to the final searing step.