Prime Rib Perfection (closed oven method)
This no fail method for a perfectly medium rare prime rib is amazing.
Equipment
- 1 roasting pan with rack
Ingredients
- 4-8 lb Prime Rib Roast *mine was 5.8 lbs
- Kosher Salt to cover roast
- freshly ground black pepper to cover roast
Instructions
- Write down the weight of your prime rib roast before unwrapping it. (or take a photo with your phone). You will need the exact weight to calculate the cook time. The roast will cook for 5 minutes per pound exactly.
- Unwrap the roast and place it on a small tray to rest and come to room temperature for 3 hours.
- Once the 2.5 hours have passed, preheat your oven to 500℉ and set the oven racks to the middle.
- Once 3 hours have lapsed, season liberally with Kosher Salt and freshly ground black pepper. Insert a heat proof meat thermometer (if using).
- Place the seasoned roast, fat side up, on the rack of the roasting pan and put the roast on the middle rack in the oven and shut the door. Set the timer for the amount of time you calculated earlier (multiply the weight, in lbs x 5). It should be around 20-40 minutes depending on the size of the roast. Mine for this recipe was 29 minutes. Then WALK AWAY and DO NOT open the oven door.
- If you have a wireless meat thermometer you can use it, but it is not really necessary as the roast will be done to a perfect medium rare.
- When the roast time is over, turn off the oven, and Do not open it! Walk away again for 2 hours.
- In 2 hours, remove the roast from the oven, carve and serve immediately (no need to rest). If you did use a meat thermometer, you should see that the internal temperature is a perfect 130℉ medium-rare.
- Serve with your favorite side dishes, like baked potatoes and steamed veggies.