Entrée: United States – Classic Prime Rib Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 standing rib roast (about 4-5 lb (1.8-2.3 kg))
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) black pepper
2 tbsp (30 ml) olive oil

Show original ingredient measurements

1 standing rib roast (about 4-5 lb / 1.8-2.3 kg)
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) black pepper
2 tbsp (30 ml) olive oil

Instructions

1. Prepare the Roast: Take the standing rib roast out of the refrigerator and let it come to room temperature for about 1 hour. Preheat your oven to 450°F (230°C).
   
2. Season the Meat: Pat the roast dry with paper towels. Rub olive oil over the entire surface of the roast. Generously season with kosher salt and black pepper, ensuring an even coating.

3. Stovetop Sear (Optional): To add an extra layer of crust, heat a large skillet over high heat and sear the roast on all sides until browned. This step is optional but enhances the crust.

4. Roast in the Oven: Place the roast fat side up on a rack in a roasting pan. Roast in the preheated oven for 20 minutes. Lower the oven temperature to 325°F (165°C) and continue roasting until a meat thermometer inserted into the thickest part of the roast reads 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

5. Rest the Roast: Tent the roast loosely with aluminum foil and let it rest for 15-20 minutes to allow the juices to settle. Carve the roast into slices and serve hot with your favorite side dishes. Enjoy!