Easier Prime Rib

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Certainly easy. Mine came out to 4 lbs which means 12 min at 500 F which nicely cooked the outside. Then turn off oven without opening for two hours until the internal temperature reached 110 F. And tent with foil out of oven until it reached 125F. Mine reached 130F. I prefer the Cook’ s Illustrated the Best Prime Rib recipe to this one for texture. This recipe the internal meat texture felt too uncooked without acquiring the classic prime rib flavor.

subheading: Gather Your Ingredients:

1 ½ tablespoons kosher salt

1 ½ tablespoons pepper

1 (3- to 3½-pound) boneless prime rib roast

2 tablespoons Dijon mustard

Prepared horseradish

View Nutritional Information

subheading: Key Equipment:

The Best Wire Racks

The Best Rimmed Baking Sheets

subheading: Before You Begin:

You can substitute other complementary spices for the pepper, if desired. It is critical that you not open the oven door at all while the roast is cooking. If you do, the heat will escape from the oven and the calculated cooking time will be ineffective. It’s good to use an oven thermometer to ensure that your oven truly reaches 500 degrees before starting. See “Cooking Time Cheat Sheet for Medium-Rare Meat” for help calculating the correct oven time for your particular prime rib. You can serve with Prepared Horseradish. You can substitute other complementary spices for the pepper, if desired. It is critical that you not open the oven door at all while the roast is cooking. If you do, the heat will escape from the oven and the calculated cooking time will be ineffective. It’s good to use an oven thermometer to ensure that your oven truly reaches 500 degrees before starting. See “Cooking Time Cheat Sheet for Medium-Rare Meat” for help calculating the correct oven time for your particular prime rib. You can serve with Prepared Horseradish.

Directions at americastestkitchen.com

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