Prime rib often takes center stage during special occasions and/or the holiday season! And for very good reason…it is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.
1. Season the roast liberally with salt and pepper and let sit on a rack uncovered in your refrigerator for at least 3 to 4 hours or overnight.
2. Start in a low oven about 250 or even less if possible depending on the size roast cook 3 to 6 hours, until it’s internal temperature is 130 remove from the oven and let roast rest for 30 min to an hour.
3. Once meat is rested turn oven as hot as it gets and place roast back in the oven for 15 to 20 minutes till crispy and golden brown on the outside. Slice and serve.
***NOTE: Prime Rib is NOT the leanest cuts of beef, but every once in awhile, like the holidays or a special occasion… its ok to indulge! Everything in moderation!