One thing to remember is that salt should never be added to the meat before or during cooking. Salt draws moisture out of the meat, leaving the cook with a dry roast.
Prep Time: 15 minutes
Cook Time: 3 hours
Ready In: 3 hours 40 minutes
- 2 tbps., room temperature butter
- Prime rib roast
Learn more about Meat
- Take the rib roast out of the refrigerator and allow it to come to room temperature. Preheat the oven to 450 F.
- Pat the rib roast with paper towels to remove moisture. Rub the cut ends of the roast with the butter.
- Place the roast in a heavy roasting pan that is at least 3 inches deep, with the fat side up. Place the roast in the oven and cook for 15 minutes.
- After 15 minutes, lower the oven temperature to 325 F and continue cooking until the roast, uncovered, for the remainder of the cooking time. Baste with the pan's juices every 30 minutes.
- After about 2 hours, begin checking the temperature of the meat. Check the temperature by using an internal meat thermometer and take the roast out of the oven when it reaches an internal temperature of 120 F.
- Remove the roast from the oven and cover loosely with aluminum foil. Allow the meat to rest for 15 to 20 minutes before serving. The temperature of the meat will continue rising. A temperature of between 125 and 130 F will yield a roast that is medium rare.