How to prepare the
Make Your Own
1/3 cup kosher salt
3 TBS dry mustard
4 TSP coarsely ground black pepper
1 1/2 TSP garlic powder
2 TSP dried thyme, crushed
2 TSP dried rosemary, crushed
2 TSP celery seeds
1 TBS olive oil
Planning roast portion size
Estimate two servings per bone on a standing rib roast, or a half pound per person.
Prep the bones.
Remove the bones almost entirely, then tie them back on before roasting. In addition to added flavor, the bones help insulate the meat during the cooking process so it cooks gently.
Let meats rest at room temperature ahead of time.
Remove the rib roast from the refrigerator a couple of hours before you plan to roast it.
Roast beef uncovered.
This ensures that the outside of the roast achieves a nice, crispy crust.
Start with high heat, finish low. Oven-sear the roast by starting with high heat. Butter the ends. Start with the beef between 450°F and 475°F for 15 minutes. Reduce the oven temperature to 325°F to finish for 1.75 to 3 additional hours, occasionally basting ends with juices. (Cooking time varies upon size of prime rib roast - expect 2 - 3 hours for roasting time or estimate about 12 minutes per pound of meat for the cooking time).
Use a meat thermometer. Remove the roast when it’s about 5°F below the desired final temperature to account for carryover cooking.
Let the roast rest for 20 minutes before carving. This will allow the juices to redistribute back into the meat.
Cut against the grain. Slice across, or perpendicular to, the direction of the muscle fibers in the meat for ample tenderness.
Rare: 120°F to 125°F
Medium-Rare: 125°F to 130°F
Medium: 130°F to 145°F