CeCe's Prime Rib Roast

Whatever size roast you choose, be sure to get one with the bones still intact.  Sometimes the butchers cut the ribs away from the meat.  This translates to lost flavor.  If the chine (a semi-clear membrane found under the rib bones) is still intact, remove it.  (Lift a corner of the chine up with a knife, then using a paper towel for grip, just tear it off.)

 

Preheat oven to 500°

Remove roast from fridge at least 3 hours before preparing.  Must be at room temperature.  Salt the roast and place fat side up on a rack in a baking pan*.  Put (uncovered) in a fully heated oven and immediately turn the temperature down to 350°.  Cook 15 minutes per pound for medium rare.  Remove from oven and let rest 20-30 minutes before carving, to redistribute the juices.  If you carve it sooner, the juices will run out of the meat.  Lightly salt slices after carving. 

(*If you don’t have a large roasting pan with a rack, you can use a rack used to cool cookies on, placed in a pan or baking sheet large enough to hold it.  But you may want to check out TJMaxx, Marshalls, or Homegoods for a large roasting pan with a rack included, if you plan on ever making this again.  I get them there for my kids.)