If you’re a meat lover like me, there’s very little that compares to a perfectly cooked slice of prime rib roast. My mouth just waters thinking about the delicious au just sauce and the horseradish on the side.
You can perfectly cook a prime rib roast at home by following these directions

Instructions

1. Step 1

   Since there is so much meat on a prime rib roast, most people will cook this for a dinner party or a large crowd. It’s best to get your meat from a butcher who can trim off excess fat for you and get you a nice cut of beef. Ask for USDA Prime which is the absolute superior grade of beef usually reserved for upscale restaurants.

2. Step 2

   Preheat your oven to 450 degrees and let warm up. In the meantime, use a paper towel to pat the roast dry. It is absolutely necessary that the meat be at room temperature or it won’t cook evenly, so let it stand loosely covered for at least 2 hours.

3. Step 3

   Smear the cut ends of the roast with butter. Mix the seasonings together. Cut small slits in the top of the roast and rub all over the roast covering any exposed meat. Place the roast in a heavy metal roasting pan bone side down

4. Step 4

   Cook the roast for 15 minutes at 450 degrees. Then turn the oven down to 325 degrees for the rest of the cooking time. Every 1/2 hour baste the cut ends of the roast with the fat that drips into the roasting pan.

5. Step 5

   Cooking times will depend on the size of the roast. Here’s a table to go by:

   3 ribs – 15 minutes at 450 deg. then 1 1/2 to 1 3/4 hours at 325 deg.
   4 ribs – 15 minutes at 450 deg. then 1 3/4 to 2 1/4 hours at 325 deg.
   5 ribs – 15 minutes at 450 deg. then 2 1/4 to 2 3/4 hours at 325 deg.
   6 ribs – 15 minutes at 450 deg. then 3 to 3 1/4 hours at 325 deg.
   7 ribs – 15 minutes at 450 deg. then 3 1/4 to 4 hours at 325 deg.

6. Step 6

   About 30 minutes before the estimated end of the roasting time, you need to check the internal temperature of the meat with a meat thermometer. Insert the thermometer so the tip is in the thickest part of the beef not resting in fat or touching bone.

7. Step 7

   Depending on how you want to serve your meat, the internal temperature of the meat should be as follows:

   Rare -120 degrees – Bright red center growing pinkish toward the outside
   Medium Rare – 130 degrees – Extremely pink center growing brown toward the outside
   Medium – 140 degrees – Light pink center and brown outer portions
   Medium Well – 150 degrees – Not pink at all
   Well – 160 degrees – Uniform brown color throughout

8. Step 8

   When meat reaches the desired temperature for your cooking preference, remove it from the oven, cover with aluminum foil and let set for 15 – 20 minutes.
   Use a long, thin, sharp knife to make one cut to slice off the chine or feather bones and then slice off steak pieces at the desired thickness (usually 1/4 to 1/2″ thick)

9. Step 9

   Serve with a creamy horseradish dip and au just sauce (my recipes will be right here on e-how – just for me as the author!)

Tips & Warnings

A full standing prime rib roast is a 7 ribber weighing in at about 15 pounds and can feed a crowd of 14 or more people

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