Prime Rib Roast
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A guide to preparing a medium-rare prime rib roast with a crispy exterior.
02:39:00 total
Serves 6
medium
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Ingredients
- prime rib - 3.6 lb (with or without bones, trimmed as needed)
- Worcestershire sauce - watch the video to see (for dousing)
- rosemary salt - watch the video to see (recipe provided)
- black pepper - watch the video to see (to taste)
- butcher twine - watch the video to see (for tying the roast)
Instructions
- Prepare the Prime Rib: Trim the prime rib as needed and score the top. Douse with Worcestershire sauce, then season with rosemary salt and black pepper.
- Tie the Roast: Use butcher twine to tie the roast, making it compact for even cooking.
- Refrigerate: Leave the seasoned and tied prime rib in the fridge for 24 hours uncovered.
- Initial Roasting: Roast in a 200°F oven until it reaches an internal temperature of 105°F.
- Final Roasting: Increase oven temperature to 450°F and roast until the internal temperature reaches 120°F for medium-rare.
- Rest: Let the roast rest for 25-30 minutes before slicing.
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