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Author: Kenji Lopez-Alt (41 Articles)

J. Kenji Lopez-Alt is a contributing editor for Cooks Illustrated Magazine, runs a private chef business, KA Cuisine, and writes a weekly column on burgers and food science for SeriousEats.com. He is also an occasional co-host of America's Test Kitchen . Kenji holds a BS from MIT and lives with his wife in Harlem.

Note: Want to read about the development of this recipe? Check it out here.

- Serves 3 to 12, depending on size of roast -

This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 – 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast. To further improve the crust, allow it to air-dry, uncovered in the refrigerator on a rack overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If timing goes off and your roast is ready long before your guests are, the roast can be re-heated by placing in a 200 degree oven for 45 minutes before continuing with step 2.

Ingredients

1 standing rib roast (prime rib), 3-12 pounds (see note above)
Kosher salt
Freshly ground black pepper

Procedure

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, rib-side 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 tightly 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, 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.