1 Prime rib roast
1 dash sea salt
1 dash Fresh cracked black pepper
1. The method here is important...it makes a great prime rib every time.
2. Take the roast out of the fridge at least 1 hour before you plan to cook it to allow it to come to room temperature. This is a critical step - if you skip it you'll end up with meat that's not evenly cooked all the way through.
3. Pat down the roast with paper towel to remove excess moisture
4. Mix the Sea salt and pepper in a small bowl- and rub into the roast. I normally do this about 30 minutes before it goes into the oven.
5. The cooking formula for this method is simple: For medium rare it's 25 mins per pound, for rare it's 21 minutes per pound. If you like medium well, make it 30 minutes per pound.
6. Preheat the oven to 450 degrees to start with. I put the roasting pan in the oven for the pre-heating process because it's fairly heavy and it sucks a bunch of heat away from the roast initially if you don't.
7. Pop the roast in the pan, and cook at 450 for 15 minutes, then reduce the heat to 325 degrees. Total cooking time should be whatever you calculated for weight and desired done-ness minus the initial 15 minutes at the higher temperature.
8. It is important that you don't open the oven door after you reduce the heat.
9. Internal temp is ~130 for MR, ~140 for Rare, and ~150 for MW.
10. Let the roast rest for minimum 15 minutes, optimally 20. I loosely wrap the roast in foil, enough so any steam can escape, but controls how quickly it cools down.
11. Cut the strings, slice off the rib bones (small side of bones sticking up, follow the curve of the bones.
12. Slice it up, serve it up.