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Carved standing rib roast showing juicy medium-rare slices

Best Ever Prime Rib

This closed-door prime rib method uses a short high-heat roast followed by residual oven heat for a browned crust and tender center. Treat the timing as a starting point and always verify doneness with a food thermometer; USDA recommends beef roasts reach at least 145°F, followed by a 3-minute rest.
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Ingredients
  

  • 1 Prime Rib Roast Bone-in or boneless, any size
  • 2 Tablespoons Kosher Salt Adjust based on roast size
  • 1 Tablespoon Black Pepper freshly cracked
  • 1 Tablespoon Garlic Powder

Instructions
 

  • Remove the prime rib from the refrigerator 1 to 2 hours before cooking so it loses some of its chill. Do not leave raw meat at room temperature for more than 2 hours total.
  • Preheat the oven to 500°F to 550°F, using the highest normal baking temperature your oven safely supports.
  • Pat the roast dry with paper towels. Mix the kosher salt, black pepper, and garlic powder, then season the roast evenly on all sides.
  • Place the roast fat-side up in a shallow roasting pan. If boneless, set it on a roasting rack; the bones can act as the rack for a bone-in roast.
  • For the initial high-heat phase, multiply the exact roast weight in pounds by 5 minutes. Use this only as a timing guide, not as a doneness test.
  • Roast uncovered at the preheated high temperature for the calculated time.
  • When the timer ends, turn the oven off and keep the door closed for 2 hours. This method works best in an oven that holds residual heat well; ovens with aggressive cooling fans may lose heat faster.
  • After 2 hours, check the thickest part of the roast with a food thermometer, avoiding the bone. For USDA food-safety guidance, the roast should reach at least 145°F before it is removed from the heat source. If it is below 145°F, heat the oven to 325°F and continue cooking until it reaches 145°F.
  • Once the roast has reached at least 145°F, let it rest for at least 3 minutes before carving. Slice against the grain and serve.

Notes

Food safety: Closed-door timing cannot replace a thermometer because roast size, starting temperature, oven insulation, and cooling fans vary. USDA recommends cooking raw beef roasts to a minimum internal temperature of 145°F and resting them at least 3 minutes before carving.
Room-temperature limit: Do not leave raw meat unrefrigerated for more than 2 hours total, or more than 1 hour when the surrounding temperature is above 90°F.
Oven note: If your oven vents heat aggressively after it is turned off, the closed-door method may not hold enough residual heat. Use the thermometer reading as the final guide.