How to Roast Prime Rib

The following tips on roasting prime rib are based on 6- to 7-pound, 3-rib standing beef roast, trimmed. Ask your meat retailer to remove the chine bone for easier carving. Fat should also be trimmed to 1/4-inch thickness.
  1. Preheat oven to 450°F. Rub seasonings over surfaces of roast.

  2. Place roast, bone side down (the bones serve in place of a meat rack), in shallow roasting pan. Insert meat thermometer in thickest part of roast, not touching bone or fat. Roast 15 minutes.

    Insert meat thermometer into prime rib.
    Insert meat thermometer into prime rib.

  3. Reduce oven temperature to 325°F. Roast 20 minutes per pound or until internal temperature is 120°F to 130°F for rare, 135°F to 145°F for medium.

  4. When roast has reached desired temperature, transfer to cutting board; tent with foil. Let stand in warm place 20 to 30 minutes to allow for easier carving. Temperature of roast will continue to rise about 10°F during stand time.

    Tent roast with foil when making prime rib.
    Tent roast with foil.

Leg of lamb is a true delicacy. Find out how to properly roast one on the next page.

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