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Step 1
For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
Step 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).
Step 3
Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
Step 4
Preheat oven to 250°F 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.
Step 5
Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
Step 6
Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
Step 7
Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
Step 8
Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.