From Alan Trump of Calabasas, CA

1 standing rib roast (4-6 lbs)
course grain sea salt
freshly ground black pepper
barbecue rub (optional)
roasting pan with rack in bottom
aluminum foil

Preheat the oven to 325.

Apply pepper and salt liberally to all sides of meat and rub in. Use rub only on the thick fat layer on the back of the prime rib. Put roast on the rack in the roasting pan and add about 1/8" water.

Cover roast with aluminum foil and place in preheated oven.

Approximate cooking times for a 4-6 lb roast:

Rare: 140F for 2.25 to 2.75 hours
Medium: 170F for 2.5 to 3.25 hours
Well: 170F for 2.75 to 4 hours


I take the roast out of the oven at 140F-145F. It continues to cook a little more and ends up perfectly just a little short of medium.

Start checking temperature about 45 minutes before you think it's done. Once the thermometer starts moving it will go pretty quickly. I like the newer instant thermometers but you can't leave them in the oven.

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