- Step 1: Select top-quality beef Select a top-quality grade of beef for your prime rib. USDA Prime is best, followed by USDA Choice and USDA Select. The better the grade, the more flavorful and tender the roast will be.
- TIP: Ask the butcher to trim excess fat, leaving a layer to protect and baste the roast as it cooks.
- Step 2: Let the roast come to room temperature Let the roast come to room temperature. Pat it dry with a paper towel.
- Step 3: Rub the roast Rub some butter on the cut ends. Cut 1/2-inch deep slits on the top and sides of the roast, and cover it with seasoning rub.
- Step 4: Place the roast in a pan Place the roast in a heavy metal roasting pan, fat side facing up.
- Step 5: Transfer the roast to an oven Place the roast in an oven that has been preheated to 450 degrees Fahrenheit for 15 minutes, and then reduce the temperature to 325 degrees for the remainder of the cooking time. Baste it every half hour.
- TIP: After 2 hours of cooking time a 325 degrees, the roast should be medium-rare.
- Step 6: Insert a meat thermometer Insert a meat thermometer in the roast about an hour and half into cooking time. When the thermometer reaches 120 degrees (rare), 140 degrees (medium) or 160 degrees (well-done), remove the roast from the oven and cover it with foil. Let the meat rest for 30 minutes.
- Step 7: Carve the roast Carve the roast with a long, sharp knife, and serve the slices with small dishes of drippings for dipping.
- FACT: Lawry's Restaurant, which specializes in prime rib, became a beacon for Hollywood's glitterati when it opened in Beverly Hills in 1938.
You Will Need
- 9-lb prime rib roast
- Paper towels
- Roasting pan
- Meat thermometer
- Butcher (optional)