The Perfect Prime Rib Roast
adapted from Serious Eats

Note: I’ve listed the basic recipe here, but I do encourage you to read the original article. It has much more detailed information and a lot of helpful tips.

Ingredients

• 1 4-6 pound standing prime rib roast
• 2-3 tablespoons dry mustard
• Salt
• Freshly ground black pepper

Directions

1. Preheat oven to 200°F. Rub the roast all over with dry mustard and generously season with salt and pepper. Place roast, fat side up, on a rack set in large roasting pan. Place in the oven and cook until center of roast registers 120 F on an instant-read thermometer for medium-rare, or 135 F for medium. This should take approximately 3 1/2 to 4 hours for a 5 pound roast.
2. Remove the roast from oven and tent tightly with aluminum foil. Place in a warm spot and allow it to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to 500°F.
3. When the oven comes up to temperature, remove the foil tent and place the roast back in the oven. Cook until browned and crisp on the outside, about 8-10 minutes. Remove from the oven, carve and serve immediately.