Some weeks ago, I was craving prime rib. It’s so much more cost effective to make it at home than to go out and eat it. As I was talking to SS about the upcoming dinner menu, I remembered that prime rib isn’t most people’s everyday dinner. It’s one of those special meals. I mean, it’s not a cheap piece of meat, and it is time-consuming to make. I needed something to celebrate for or to make it special.
1.Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can’t hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.
2.Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
3.10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.