Entrée: United States – Classic Prime Rib Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 standing rib roast (about 4-5 lb (1.8-2.3 kg))
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) black pepper
2 tbsp (30 ml) olive oil

Show original ingredient measurements

1 standing rib roast (about 4-5 lb / 1.8-2.3 kg)
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) black pepper
2 tbsp (30 ml) olive oil

Instructions

1. **Prepare the Roast:** Take the standing rib roast out of the refrigerator and let it come to room temperature for about 1 hour. Preheat your oven to 450°F (230°C).
   
2. **Season the Meat:** Pat the roast dry with paper towels. Rub olive oil over the entire surface of the roast. Generously season with kosher salt and black pepper, ensuring an even coating.

3. **Stovetop Sear (Optional):** To add an extra layer of crust, heat a large skillet over high heat and sear the roast on all sides until browned. This step is optional but enhances the crust.

4. **Roast in the Oven:** Place the roast fat side up on a rack in a roasting pan. Roast in the preheated oven for 20 minutes. Lower the oven temperature to 325°F (165°C) and continue roasting until a meat thermometer inserted into the thickest part of the roast reads 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

5. **Rest the Roast:** Tent the roast loosely with aluminum foil and let it rest for 15-20 minutes to allow the juices to settle. Carve the roast into slices and serve hot with your favorite side dishes. Enjoy!