Perfect Prime Rib Roast

A dazzling holiday dinner made easy!

Wonderfully juicy, boldly aromatic, and gorgeously plated for presentation, a roast is the centerpiece of any holiday table. For many of us, the winter holidays are synonymous with tender prime, aged rib roast — vibrantly pink under a dark-brown, caramelized crust.

"This celebratory cut is a show-stopping masterpiece that makes for a memorable meal."

Whether this is your first time tackling the task or you’ve been hosting family dinners for years, a stunning prime rib roast is easy when you follow these simple steps.

Prepare the Roast
You’ll achieve the best results if you start with a piping hot oven
and a roast that isn’t too cold (this allows the roast to come to
temperature slowly — which promotes even cooking). Take the rib
roast out of your refrigerator and preheat your oven to 500 degrees
Fahrenheit for about 20-30 minutes.

Cook the Roast
When you’re ready to cook the prime rib, season it on all sides with salt and pepper. Don’t be tempted to do this in advance -- if you do, the salt will withdraw moisture out of the meat. Place the roast on a rack in a roasting pan. Reduce the oven temperature to 375 degrees Fahrenheit and place the roast into the oven. Cook 13 minutes per pound or until the roast reaches an internal temperature of 125 degrees Fahrenheit for rare or 135 degrees Fahrenheit for medium-rare.

Rest the Roast
It’s important to rest the rib roast before carving — about 10-15 minutes. As it cools, the juices that have collected near the surface of the meat re-distribute themselves and the internal temperature of the roast continues to rise. If you carve your roast as soon as it comes out of the oven, you’ll lose juices and flavor.