Seriously, is there anything more celebratory than a huge hunk of gorgeous prime rib? And they are dead easy to make...
Preheat oven to 200.
Season outside well with salt and pepper and let sit uncovered at room temp for 30 minutes.
Sear in a heavy bottomed skillet until deeply browned on all sides. Transfer to a roasting pan, ribs side down (you can use a rack but I often don't bother) and roast at 200 until a probe thermometer reads 110-115 degrees in the center of the roast (anywhere from 2 1/2 hours for a smaller roast to five hours for a monster size. Don't get discouraged, the low and slow is totally worth it, have patience.
When you hit 110, crank the heat to 500 and check temp every 10 minutes till you reach 125. Remove roast from oven and cover with foil, and let rest at least 30 minutes.
You'll have beef that is tender, juicy, and perfectly pink all the way to the gorgeous crust.
I serve with horseradish sauce:
Horseradish Cream Sauce
½ c cream, whipped to soft peaks
1 c sour cream
1 T fresh grated horseradish
Zest of one lemon
1 t lemon juice
2 T minced chives
Salt and pepper to taste.
Fold whipped cream into sour cream, then add the rest of the ingredients.
Yours in Good Taste,