What is the easiest way to learn how cook rib roast?

- Meat Thermometer

- Roasting pan

- Sharp carving knife

- Cutting aboard

- Tongs

- Baster

- Aluminum Foil

- Cooking twine

Ingredients:

- (1) 2-3.5 pound prime rib roast*

- Salt

- Fresh ground black pepper

- 1-Tablespoon butter**

*Select boneless; remove excess fat (but leave at least 1/4 inch of fat cap)

**Optional—Add fresh rosemary, garlic cloves, and thyme to butter

Instructions:

1). Prep Meat: Allow roast to sit at room temperature for about an hour before cooking (this will help the meat cook evenly). Preheat the oven to 450 degrees F (230 degrees C).

2). Season Meat: Generously season the rib roast with salt and black pepper. If desired, add sliced fresh garlic, rosemary, or thyme to the meat.

3). Roast: Place the roast, uncovered, in a shallow roasting pan, fat-side up. Place the roasting pan on the center rack of your preheated oven.

- 450 degrees F (230 degrees C) for 15 minutes.

- Reduce oven temperature to 350 degrees F (175 degrees C) and cook:

- 5 minutes per pound for rare and

- 7 minutes per pound for medium-rare.

4). Baste Meat: About halfway through cooking, remove the pan from the oven and baste the meat with its juices (this will help to keep the meat from drying out).

5). Test Meat: Use a meat thermometer to check the internal temperature of the meat.

- Rare—120-125°F (48-52°C)

- Medium-rare—130-135°F (54-57°C)

6). Tent with foil: Once the meat has reached its desired doneness, remove it from the oven, cover it loosely with aluminum foil, and let it rest for about 15-20 minutes before carving.

7). Carve and Serve: Carve the prime rib across the grain into thin slices. Serve immediately with your favorite sides.