How To Cook A Prime Rib Roast

Preheat your oven to 450 degrees.

Use a paper towel to pat the roast dry.

Rub butter on the cut ends of the roast.

Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat.

Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats reach a temperature of about 140° to 145° have a light pink center, brown outer portions. Medium well is achieved at 150° to 155°. Well done is reached at about 160°

Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for “with juice”. Place the drippings in small containers for dipping.

Creamy Horseradish Sauce Recipe

About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.

Mix all ingredients, except the oil, together.
Refrigerate for at least 2 hours.
Preheat oven to 450°.
Take an 8x8 square pan and pour the 4 tablespoons of oil into it.
Heat the pan for 2 minutes before pouring in the cold batter.

Cook for 20 to 30 minutes.
Do not open the oven door during cooking.
Serve immediately and enjoy the crispy outer edges and the custard-like inside.