Step 1: Preheat the oven to 475 degrees Fahrenheit and pour yourself a glass of Champagne!
Step 2: Rub the roast with the provided rosemary-salt-ground pepper mix. Make sure to evenly coat the entire roast with a generous amount, don’t be shy! Place the roast on a roasting pan with a rack.
Step 3: Let the roast temper at room temperature for 1 hour while it develops a salt crust.
Step 4: Put the roasting pan with the Prime Rib Roast in the oven for 25 minutes at 475 degrees.
Step 5: Drop the temperature of the oven to 250 degrees and cook for 30 minutes.
Step 6: After 30 minutes, check the temperature of the roast with a thermometer in the center of the roast. Continue cooking until you have reached your desired temperature. (see below)
***Desired temperatures:
Rare: take out the roast at 105 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 120
Mid-Rare: take out the roast at 110 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 125
Medium: take out the roast at 120 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 135
Medium well: take out the roast at 138 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 145 degrees
Well done: take out the roast at 152 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 160 degrees
Step 7: REMINDER: Remove roast from oven & allow the roast to rest for 30 minutes before slicing! (one of the most important steps!)
Step 8: Remove prime rib from rack, cut off the rib bones, slice and & serve.