The simplest, most fail-safe version for cooking a Prime Rib - boneless or bone-in. If there are ribs, they can be removed and made into a Prime Rib Gravy which I have done here.
Ingredients
- prime rib roast: 5 pound
- kosher salt: 1 Tbsp
- very soft unsalted butter: 2 Tbsp
- kosher salt: 1 Tbsp
- black pepper: 2 tsp (freshly ground)
- cayenne pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / SONIA BOZZO
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Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours. ALLRECIPES / SONIA BOZZO
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Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional). ALLRECIPES / SONIA BOZZO
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Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack. ALLRECIPES / SONIA BOZZO
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Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan. ALLRECIPES / SONIA BOZZO
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Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving. ALLRECIPES / SONIA BOZZO
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Drippings from the pan can be deglazed with broth or water, and served alongside meat. ALLRECIPES / SONIA BOZZO
