This was our first time making a prime roast and the meal turned out beautiful. A few hours in the oven with some careful tending and dinner was served along with roasted brussels sprouts and yorkshire pudding. This recipe is perfect for the holidays and easily serves 4-6 people. I was surprised with how straight forward the recipe was and not intimidating.
Cooking for guests is stressful, even more so as a new cook. The fiance and I have only just begun having guests over for dinner and I can’t wait to serve this roast to friends and family. Until then, while we continue to try out family size meals, I get a delicious lunch for the work week.
- 4lbs prime rib roast
- sea salt
- crushed black pepper
- vegetable oil
- meat thermometer
- Preheat oven to 225 degrees
- Place the rib roast in a baking pan just bigger than the roast, rub with oil until fully coated
- Generously rub each side of the roast with sea salt and then crush black pepper
- Insert the meat thermometer as per its instructions and place the pan in the oven
- Roast, uncovered until the desired internal temperature is reached (this will take ~ 4 hours: ~140 degrees for rare, ~160 degrees for medium) - see note
- Take the roast out of the oven, tent with aluminium foil and turn the oven up to 500 degrees
- Wait until the internal temperature drops back down to 130 degrees and place roast back into the oven
- Bake for another 10-15 minutes to form a crust as desired
- Keep the roast covered until ready to serve
- The roast will continue to cook once removed from the oven and the internal temperature can climb anywhere from 5 - 20 degrees. To ensure the roast isn't overcooked, it can be taken out of the oven before it reaches 140 or 160 degrees.
- The drippings can be used for any gravy recipe and served alongside
Step by Step Photos