This Juicy Prime Rib Is Basically Roasted in Reverse

Gather ingredients. The night before you're going to cook, unwrap the roast and let the meat sit on a sheet pan with a rack, uncovered, in the refrigerator. Three hours before you're going to roast it, take the prime rib out of the fridge and let it sit at room temperature. Finally, 30 minutes before you start roasting, pre-heat your oven to 200 F. Season the meat generously with Kosher salt and freshly ground black pepper. The Spruce For a boneless prime rib, set the roast in a roasting pan with a rack, fat-side-up. For a bone-in roast, just set the meat bone-side-down directly in the roasting pan. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If you're using a digital probe thermometer, set it to alert you when the meat hits 128 F (see note below). The Spruce When the oven is heated, transfer the roast to the oven and roast until the meat's internal temperature reaches 128 F, which will be another 2 1/2 to 5 hours, depending on the size of your roast. The Spruce When the temperature hits 128 F, take the meat out of the oven and transfer it to a cutting board and cover it with foil. Leave the thermometer in! The Spruce As soon as you've covered the roast with foil, turn your oven up to 500 F. Because we roasted the prime rib at 200 F, there won't be much carryover cooking and you don't need to rest it for very long. Once you take the roast out of the oven, the temperature should rise to 130 F, which is perfect medium-rare, and within 20 minutes or so it will drop back down to 120 F. By which time, your oven will have fully reached 500 F. Now, put the meat back in the oven and let it roast on super-high for 6 to 10 minutes or until you have a lovely brown crust on the outside. Then take it out, carve right away. The Spruce Serve and enjoy!