How to cook a prime rib roast from start to finish makes this daunting task easy! Its always a hit at the big family dinners for sure!
Remove your roast from all its packaging and let it sit out for an hour until it's about room temperature. Let the butter sit out at room temperature as well.
Take the butter and cover not only the ends, but if you don't have a layer of fat on the top, cover that as well. The roast I made didn't have a layer, it was butchered too close, so I put a layer of butter on top.
Preheat your oven to 450 degrees to start.
Once the roast is covered in thick butter, place it on a wire rack in a pan deep enough to catch the drippings.
Next we want to sear the roast. Place it in the 450 degree oven for about 20 minutes.
After 20 minutes, turn down the oven to 325 degrees and insert the oven safe thermometer into the center most part of the roast. Continue to cook it while watching the internal temperature of the roast as it cooks. See the post for the guidelines on roasting a prime rib roast. You want to pull the roast out a minimum of 10 degrees BEFORE you hit the internal temperature you want.
Once the roast has reached the internal temperature for your preferred doneness, take it out, tent it with foil, and let it sit for about 20 minutes. The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back into the meat.
Now it's time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then cut as you would normally slice a roast.
Serve and enjoy!
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.