Description
This classic Christmas prime rib recipe is a holiday tradition. A simple seasoning of kosher salt and cracked pepper lets the flavor of the beef shine. Perfectly cooked using high-to-low temperature roasting for a stunning centerpiece.
Ingredients
Scale
- 8 pound standing rib roast or prime rib roast
- Kosher salt
- Cracked black pepper
Instructions
- Preheat oven to 500 degrees F.
- Let the rib roast stand at room temperature for at least an hour.
- Rub the roast generously with kosher salt and cracked black pepper.
- Place the roast fat side up on a wire rack in a large roasting pan.
- Roast undisturbed in the middle of the oven for 20 minutes at 500°F.
- Reduce heat to 350°F and continue to roast without basting for about 1 hour to 1 hour 30 minutes, depending on your preferred doneness.
- For rare: remove at 115°F. For medium-rare: 120–125°F. For medium: 125–130°F.
- Once removed from the oven, tent the roast with foil and let it rest for 20–30 minutes before carving.
- Slice carefully, cutting around the bones, and serve hot with your favorite sides.
Notes
Cooking time depends on the roast size. An 8 lb roast takes approximately 1.5 hours after the initial 20 minutes at high heat. Resting the meat allows the juices to redistribute, ensuring every slice is juicy and tender.
Nutrition
- Serving Size: 8 oz meat (excluding bone)
- Calories: 676
- Sugar: 0g
- Sodium: 110mg
- Fat: 55g
- Saturated Fat: 22g
- Unsaturated Fat: 30g
- Trans Fat: 3g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 145mg