The key to achieving prime rib perfection? Making sure the meat is at room temperature before you cook it and letting it rest for long enough before carving.
Foto di Farideh Sadeghin
Prep: 1 hour
Total: 3-4 hours
kosher salt and freshly ground black pepper, to taste
7 bone whole prime rib (about 12 pounds|6 kg)
1. Rub the prime rib generously with salt and pepper and leave it at room temperature for at least 1 hour.
2. Heat the oven to 450°F.
3. Place the prime rib on a rack in a large roasting pan and roast for 10 minutes. Turn the oven down to 300°F and roast the prime rib until medium-rare, about 13 to 15 minutes per pound, or until a thermometer inserted into the thickest part of the meat reaches 110°F. Remove the prime rib from the oven and transfer to a cutting board. Let it rest at least 45 minutes to an hour before carving.