Easy No Fail Prime Rib Method

Ingredients

• 5 lb Prime Rib (Standing Rib Roast) (bone‑in, about 5 lb, trimmed of excess fat)
• 2 Tbsp Kosher Salt (generously applied to all surfaces)
• 1 tsp Freshly Ground Black Pepper (adds flavor to the butter rub)
• 1/2 tsp Cayenne Pepper (optional heat in the butter rub)
• 4 Tbsp Unsalted Butter (softened, mixed with salt, pepper, and cayenne; can be melted if too cold)
• 1/4 cup Water (added to roasting pan for humidity)

Instructions

1. Season and Dry‑Brine

   Pat the prime rib dry, then rub the entire surface with kosher salt. Place the roast on a rack (or a foil‑bent “tent”) set over a tray and refrigerate uncovered for 48 hours to dry‑brine.

   Time: PT10M

2. Bring to Room Temperature

   Remove the roast from the fridge and let it sit on the counter for 2–3 hours until it reaches close to room temperature; this promotes even cooking.

   Time: PT0M

3. Prepare Butter Rub

   In a small bowl, combine softened unsalted butter, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and ½ tsp cayenne pepper. If the butter is too cold and clumps, microwave for 2 seconds to soften.

   Time: PT5M

4. Preheat Oven

   Preheat a conventional oven to 300 °F (150 °C).

   Time: PT10M

   Temperature: 300°F

5. Roast the Prime Rib

   Place the seasoned roast on the rack inside the roasting pan. Add ¼ cup water (or broth) to the bottom of the pan for humidity. Roast for about 2 hours, or until an instant‑read thermometer inserted into the thickest part reads 115–120 °F for a classic rosy‑pink finish.

   Time: PT2H

   Temperature: 300°F

6. Rest the Roast

   Remove the roast from the oven, loosely cover it with aluminum foil, and let it rest for at least 20 minutes. The internal temperature will rise 5–10 °F during this time.

   Time: PT20M

7. Make Pan Sauce (Optional)

   While the meat rests, place the hot roasting pan on the stovetop over medium‑high heat, add a splash of water, beef broth, or wine, and scrape up the browned bits with a spatula. Reduce briefly and serve alongside the sliced roast.

   Time: PT10M

8. Slice and Serve

   Transfer the rested roast to a cutting board and slice against the grain into ½‑inch thick portions. Serve with the pan sauce or your favorite sides.

   Time: PT5M

Nutrition Facts

Calories

960

Protein

70 g

Carbohydrates

0 g

Fat

70 g

Fiber

0 g