The simplest, most fail-safe version for cooking a Prime Rib - boneless or bone-in. If there are ribs, they can be removed and made into aPrime Rib Gravywhich I have done here.
Ingredients
- 5 pounds prime rib roast
- 1 tablespoon kosher salt
Instructions
-
1
Gather all ingredients.
-
2
Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.
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3
Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).
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4
Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack.
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5
Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.
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6
Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.
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7
Drippings from the pan can be deglazed with broth or water, and served alongside meat.
Nutrition Facts
Per serving
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