If you purchase the roast several days ahead of time, you might want to try aging the meat in the refrigerator to improve its flavor and texture. See why aging tenderized beef HERE
For detailed prime rib cooking techniques, please click HERE
- 1 (3 or 4 rib) standing rib roast (about 7 pounds), aged up to 4 days (if desired), tied with kitchen twine at both ends, twine running parallel to the bones.
- Salt and ground black pepper.
An hour before cooking, remove the roast from the refrigerator to bring it to room temperature.
Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Heat a large, heavy-bottomed roasting pan over two burners set at medium-high. Place the roast in the hot pan and cook on all sides until nicely browned and about 1/2 cup of fat has been rendered, 6 to 8 minutes.
Remove the roast from the pan. Set a wire rack in the pan, then set the roast on the rack. Generously season with salt and pepper to taste.
Place the roast in the oven and roast until the meat registers 130 degrees (for medium-rare) about 3 to 3 1/2 hours. Remove the roast from the oven and tent with foil. Let stand 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
Remove the twine and set the roast on a cutting board, rib bones at a 90-degree angle to the board. Carve and serve immediately.