Perfect Prime Rib Roast
The secret to a great Prime Rib Roast starts with the meat itself. The better the quality of the meat, the better the end result. The fat marbling in the beef is the key to good flavor. Have your butcher help you choose a cut of meat that includes a good amount of fat marbling.
Follow these directions and you won't be disappointed.
To determine how big a roast you will need, see the notes section.
Ingredients
- 1 Standing Rib Roast (Prime Rib - bone in)
- Grey Salt (Sel Gris) see notes section
Instructions
- About 1 hour before you plan to cook your roast, remove it from the refrigerator.
- Preheat your oven to 450º - 500º degrees
- Place the roast into a roasting pan, ribs down. (no rack needed – the ribs will serve as the rack).
- Pat the meat dry and coat the roast with a fair amount of the Grey Salt.
- Place the meat, uncovered, into your preheated oven.
- Roast at 450-500 degrees – uncovered – for 20 minutes.
- Reduce the heat to 350 degrees and continue roasting to desired doneness.
- The estimated cooking time is as follows: Following the initial 20 minutes, 18 minutes per pound for rare 22 minutes per pound for medium
- Allow the roast to rest for 5 minutes after removing from the oven before carving.
- De-fat the pan juices and serve along side the beef.
- Serve with Horseradish and/or reserved pan juices.
- Consider saving the fat and some of the drippings for making Yorkshire Pudding.
Notes
Grey Salt, or Sel Gris is key to this recipe. If you are unfamiliar with Grey Salt, click the link to find out more.
To determine the size of roast you will need, use the following as your guide:
Figure one pound per person (bone in).
A one bone roast will feed two people – (or three as part of a large meal).
A four bone roast will feed 8 to 10 people.
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