1. Place the roast on a rack in a roasting pan, bone side down.
2. Season the roast with salt and pepper or try something different by using one of our rubs.
3. Preheat over to 450°F. Roast the meat for 15 mins uncovered, then drop heat to 325°F(160°C) until it reaches the desired doneness. Then remove the roast from the oven and tent it with foil for a minimum of 10 minutes and up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5°F.
Insert the meat thermometer into the center of the roast to check internal temperature, making sure you avoid the bone or fat.
Remove the twine if there is any and carve the prime rib across the grain in 1/4 inch to 1/2 inch thick.
Rib Cooking Times
*these estimated roasting times are based on a minimum roast weight of 4 pounds (or 1.8kg)*
For Medium Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140°F (60°C) when the roast is removed from the oven.
For Medium: Cook for 25 minutes per pound. Internal temperature should read 155°F (68°C) when roast is removed.
For Well Done: Cook for 30 minutes per pound. The internal temperature should be 165°F (74°C) when removed from the oven.
The minutes per pound are a guideline only. Exact cooking time can vary which is why it is best to use a meat thermometer.
Allow 3 servings per pound of bone-in roast, 4 for a boned roast.