This recipe for Perfect Prime Rib is always tender, juicy, and delicious! Making the best prime rib, step-by-step instructions for holidays, special occasions, and more!

1 (3 – 4 bone) bone-in prime rib, about (10 – 10.5 pounds)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Up to five days before you plan to cook and serve your prime rib, salt the meat. After salting, cover tightly with plastic wrap and place in the refrigerator until one hour before cooking.
Prime rib should be taken out of the refrigerator an hour before cooking, unwrapped, and placed b one side down on a roasting pan to come to room temperature. Place the roast onto a roasting rack inside the roasting pan if it is boneless. Add pepper or any additional seasonings at this point, if desired.

Set the oven to 475°F. Then, roast your prime rib for 15 minutes before lowering the heat to 325° F and continuing to roast it for an additional 11–12 minutes per pound, or about 1 hour and 50 minutes, until it reaches the desired internal temperature. Using an internal meat thermometer, take your prime rib out of the oven 2 to 4 degrees below the temperature you want it to be when you’re ready to serve it.
Carryover cooking will cause the prime rib’s temperature to rise further. Tent the prime rib with foil and give it 20 minutes to rest.

Note: Here are the temperatures you’ll allow to reach depending on the doneness desired:

115º F – 120º F for rare

125º F – 130º F for medium rare

135º F – 140º F for medium

145º F – 150º F for medium well

Serve on a carving board after slicing.
Remember that cooking times will vary depending on the size of the roast and the level of doneness you prefer. The meat thermometer is your best friend when it comes to ensuring the perfect prime rib. Enjoy your succulent prime rib roast!

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