Standing Rib Roast

[nverland]

PRIME RIB ROAST
YIELD: WILL VARY DEPENDING ON ROAST SIZE PREP TIME: 15 MINUTES COOK TIME: 3 HOURS 30 MINUTES TOTAL TIME: 3 HOURS 45 MINUTES

INGREDIENTS:
Standing rib roast (2-7 ribs)
Kosher salt
Ground black pepper

DIRECTIONS:
Preheat oven to 475-degrees F. Place rack in bottom 3rd of oven.
Liberally coat roast with salt and pepper. Place roast in roasting pan and let come to room temperature; about an hour.
Place roast in oven and cook at 475-degrees F for 30 minutes in bottom 3rd of oven.
Reduce heat to 300-degrees F; cook for 30 minutes.
Reduce heat again to 275-degrees F; continue cooking until it reaches an internal temperature of 125-degrees F. Remove from oven; let rest about 15-20 minutes. Carry over cooking will continue; internal temperature should reach 135-degrees F for medium rare. Cut and remove any strings before slicing to serve.
If time permits, liberally coat roast with salt and pepper; place on a rack, situated inside of a baking sheet or roasting pan; place in refrigerator for up to 3 days.

Overall cook time is approximate and will depend on size of roast.

All prime ribs are standing rib roasts, but not all rib roast are technically prime rib unless they have been given a grade of “prime” by the USDA. With that said, all rib roasts are typically referred to as prime rib regardless of their USDA grade.

Regarding servings size, depending on the roast, estimate about 1 rib/2 people.