Prime Rib Roast

Prime Rib Roast
Ingredients
- 1 standing rib roast also known as prime rib, approximately 6-7 pounds (2.7-3.2 kg)
- 2 tablespoons kosher salt
- 1/4 cup lard
Instructions
Preparation:
- Remove the rib roast from the refrigerator at least 2 hours before cooking to allow it to reach room temperature.
- Preheat your oven to 500°F (260°C).
Seasoning:
- In a small bowl, combine kosher salt, and lard to form a paste.
- Pat the roast dry with paper towels.
- Rub the seasoning paste evenly over the entire surface of the roast.
Roasting:
- Place the roast, bone-side down, on a rack set inside a roasting pan.
- Insert a meat thermometer into the thickest part of the roast, avoiding bone and fat.
- Roast in the preheated oven at 500°F (260°C) for 15 minutes to develop a flavorful crust.
- Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired level of doneness: Rare: 120°F (49°C) Medium Rare: 130°F (54°C) Medium: 140°F (60°C)
- Cooking times will vary based on the size of the roast and your oven; typically, estimate about 15 minutes per pound after the initial high-temperature sear.
Resting:
- Once the roast reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.
- Allow the roast to rest for 30 minutes. This resting period lets the juices redistribute throughout the meat, resulting in a juicier roast.
Carving and Serving:
- After resting, transfer the roast to a cutting board.
- Using a sharp carving knife, slice the roast against the grain into desired thickness.
- Serve
Nutrition
Calories: 750kcalProtein: 50gFat: 60g
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