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1
Place your oven rack in the lower 1/3 of the oven, but not on the bottom notch.
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2
Allow the roast to stand at room temp for 1 hour before roasting.
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3
Place the roast on a foil covered pan, with a rack if possible, to allow for drainage.
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4
Rub the beef with olive oil, then coat with kosher salt and a thick layer of coarse ground black pepper.
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5
Insert a probe thermometer into the center of the roast, without letting the tip touch the bone.
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6
Cover with a sheet of heavy duty foil and place the roast into the oven and cook to an internal temp of 120 degrees.
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7
When the roast reaches 120 degrees, remove from oven, keeping the roast covered, and allow the temp to rise to 130 degrees.
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8
While waiting for the temp to rise, increase the oven temp to 475 degrees.
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9
When the roast reaches 130 degrees, remove the foil and place the roast back into the oven and bake about 10 minutes until the desired crust has been achieved.
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10
Remove roast from the oven and allow to rest 5 - 10 minutes before slicing.
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11
A great trick for slicing prime rib is to use an electric knife. Place the roast on a large cutting board. Using the rib bones as a guide, cut along the top of the bones to seperate the roast from the bones. Set the bones aside and slice the roast into individual servings.
