Salt the prime rib one hour to five days before cooking and serving the prime rib. Once salted, wrap tightly in plastic wrap and place in the refrigerator for up to an hour before cooking.
An hour before cooking, take the prime rib out of the refrigerator, loosen it and place it bone-side down, on a grill pan and let it come to room temperature. If you cooking a boneless broil, placing it on a roasting rack into the roasting pan. At this point, add pepper or other spices if you’re using them.
Preheat the oven to 475°F, then roast your prime rib for 15 minutes and reduce to 325°F until the prime rib reaches the desired internal temperature, usually 11-12 minutes per pound, about 1 hour and 50 minutes. Using an indoor meat thermometer, remove the prime rib from the oven about 2-4 degrees below the desired final temperature. The prime rib will continue to rise in temperature due to the phased cooking. Cover the main tent ribs with tin foil and let it rest for 20 minutes.
Placing on a cutting board to slice and serving.
Enjoy !
