How to Roast Prime Rib at a High Altitude (6 Steps)

Cooking and baking at high altitudes can be a challenge for the uninitiated. Boiling seems to take forever, cakes collapse and muffins will overflow their pans at any opportunity. Thankfully, not everything requires an adjustment. For example, roasted meats behave much as they do at sea level. If you want to prepare a prime rib roast at an elevation of 3,000 feet or greater, you only need to protect the meat from drying out in the thin mountain air.

Things You'll Need

  • Heavy-duty roasting pan
  • Salt and pepper, or other seasonings as desired
  • Parchment paper or aluminum foil
  • Instant-read thermometer
  • Cutting board

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.

  2. Place your rib roast into a heavy-duty roasting pan with the ribs down and the meaty side facing upward so the ribs make a natural roasting rack. Season the beef liberally with salt and pepper, or any other flavorings you prefer.

  3. Fold a large piece of parchment paper or aluminum foil and tent it loosely over the roast to inhibit evaporation. Slide the roast and its pan onto the middle rack of your oven.

  4. Roast the beef until its temperature is 15 degrees Fahrenheit below your desired end result. For example, if you'd like it to be 130 degrees F for medium-rare, it should show 115 degrees F when tested with an instant-read thermometer.

  5. Remove the foil or parchment from your roast. Increase the oven temperature to 500 degrees F. Brown the beef at this temperature for 5 to 8 minutes, then remove it from the oven.

  6. Rest the roast for 15 minutes before carving it so you lose less of its juices on the cutting board.

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