Prime Rib Tip #1
For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
Prime Rib Tip #2
The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
Prime Rib Tip #3
Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
Prime Rib Tip #4
Preheat oven to 250 degrees with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
Prime Rib Tip #5
Roast until an instant-read thermometer inserted into the thickest park of the meat (away from the bone) reads 120-125 degrees for rare, 128-130 degrees for medium- rare, or 132-135 degrees for medium-well. This will take 3-4 hours.
Prime Rib Tip #6
Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
Prime Rib Tip #7
Increase oven temperature to 500 degrees. Uncover the roast and sear it in the over for 5- 10 minutes, until the exterior is brown with a crisp crust.
Prime Rib Tip #8
Carve the prime rib and serve.
Prime Rib Tip #9
Especially when slow roasting at a low temperature, it’s important to confirm that your oven is running true to temperature with a reliable oven thermometer before you get started.
