This slow roasted prime rib will be the best prime rib you've ever had — and it's basically foolproof!
- 1 prime rib roast (boneless OR bone-in), 8 pounds
- 1 tablespoon kosher salt (plus more as needed)
- 1 tablespoon fresh ground black pepper (plus more as needed)
- (Optional) At least 1 day in advance, season the prime rib generously on all sides with kosher salt and pepper. Place in the fridge uncovered until ready to roast.
- Preheat the oven to 250 degrees F and adjust oven racks so the top rack is in the center of the oven. If you were unable to season the prime rib in advance, do so now. Place the roast, fat cap up, on a V-rack set in a large roasting pan OR (my method) on a wire rack on a rimmed baking sheet. Place in the center of the oven and cook for 3 1/2 to 4 hours, until the center of the roast reaches your desired doneness: 125 degrees F for medium rare, 130 degrees F for medium, or 135 degrees F for medium well.
- Remove the prime rib from the oven. Loosely tent with aluminum foil to keep warm, allowing the roast to rest for AT LEAST 30 minutes and up to 2 hours. Meanwhile, turn the oven up to the highest possible temperature, usually 500 degrees F.
- Remove the foil and place the prime rib roast back into the oven. Roast for 8 to 10 minutes, until the exterior is well-browned and crisp. Remove from oven and transfer to a cutting board. Carve and serve immediately.
Have a smaller or larger prime rib roast? You can still use this method, just adjust the cooking time as needed! You'll need about 30 minutes per pound, but make sure you start checking the temperature an hour before you're expecting it to be done.
Keywords: prime rib, roasted prime rib, reverse sear prime rib