How to Cook Prime Rib

Prove your cooking chops by preparing a prime rib roast, which is actually easier than it sounds. Your friends and family will be impressed when you produce the perfect succulent prime rib. You just need a little kitchen know-how and a handy meat thermometer for delicious results. Count on feeding two people per rib.

What you will need

Prime rib roast with three to seven ribs2 tablespoons of butter at room temperatureMeat thermometerPan with two- to three-inch sides

Method

Remove your roast from the refrigerator two to three hours before cooking to allow it to reach room temperature. Cover loosely with plastic wrap.

Preheat oven to 450 degrees F, and pat the roast dry with a paper towel. Do not be dismayed by the layer of fat covering your roast; it will provide delicious flavor to the meat.

Apply butter to the cut ends of the roast.

Put roast into pan, bone-side down. Insert the meat thermometer so that the end is resting in the center of the roast.

Cook at 450 degrees F for 15 minutes to sear the roast.

Reduce heat to 325 degrees F. Allow about 13 minutes per pound to produce a rare roast and 15 minutes per pound for a medium-rare roast. Remember that these cooking times are only a guide. The shape of the roast and temperature of your particular oven will affect cooking time.

Consult the meat thermometer a half-hour before you expect the roast to be done. Cook to 120-125 degrees F for a rare roast. Roast to 130-135 degrees F for a medium-rare roast, and cook to 140-145 degrees F if you want a medium roast. Keep in mind that the temperature of the meat will rise 5 degrees after removal from the oven.

Let the roast stand for 15 to 20 minutes before carving. This will give the juices time to return to the center of the roast, enhancing the flavor and tenderness of the meat.

Your friends and family will be impressed when you produce the perfect succulent prime rib