Prep: 15 mins
Cooking: 2 1/4 – 2 3/4 hrs
Other: 15-20 mins for resting
Total: About 3 1/4 hrs
prime rib roast with 2-4 bones, 7-8 lb trimmed weight, at room temperature
salt and freshly ground pepper (optional)
1/2 cup (4 fl oz) water, or as needed
Preheat an oven to 500 degrees F. Position a rack in the bottom third of the oven.
In a roasting pan without a rack, place the roast rib side down (fat side up). Sprinkle with pepper, if desired. If you wish to salt the roast, do so toward the end of roasting. (My note: I don’t think this is necessary, it’s easier to salt and pepper the roast when raw and not hot and I think it flavors better.) Roast for 15 minutes at 500 degrees F. then reduce the heat to 325 degrees F. and continue roasting without opening oven door.
After 1 1/2 hours of roasting, start to test for doneness by inserting an instant-read thermometer in the thickest part of the meat away from the bone; it should register 130 degrees F. for medium-rare. It should reach this point 2-2 1/2 hours after you turn down the heat. (Or you can use electronic thermometer with external cord so you don’t have to open the oven to check cooking progress – be sure to insert probe before placing in the oven.)
Transfer the roast to a warmed platter (or cutting board with well to catch drippings). Cover loosely with aluminum foil and let rest until ready to carve, 15-20 minutes. Meanwhile, pour off just the fat from the pan and heat the remaining juices over medium heat. Add the water and deglaze the pan by stirring to dislodge any browned bits stuck to the pan. Bring to a boil and season to taste with salt and pepper (taste before adding more salt). Add more water for desired consistency and taste.
Carve the beef and place on warmed plates or platter and serve with pan juices in a bowl on the side.
From the Williams-Sonoma Guide to Good Cooking software, copyright 1996, Published by Broderbund Software, Inc. & Weldon Owen, Inc.