
Here’s an easy recipe for rib roast that takes only 10 minutes of prep time and 2 1/2 hours of cooking time (it’s worth the wait).
Ingredients:
4-6 pounds of prime rib roast (with bones and a bit of fat) – yields 5-7 servings
1/2 cup of kosher salt
1 tablespoon of ground black pepper
2 tablespoon of finely chopped garlic
Instructions:
1. Preheat the oven to 425 degrees F while you’re preparing the ribs.
2. Sprinkle a layer of kosher salt on the roasting pan.
3. Make your seasoning mix with 1/2 cup of kosher salt and 1 tablespoon of ground black pepper. Rub a generous amount on the fatty top side first, then rub the remaining seasoning mix to the sides. Then cover the fatty side with chopped garlic.
4. Place the seasoned meat on the roasting pan, with the fatty side up and bone side down. Cook for 20 minutes at 425 degrees F. Then reduce temperature to 325 degrees F and roast for an additional 1 1/2 -2 hours.
5. The fatty juices will begin to melt away and sizzle. Check the internal temperature of the meat with a thermometer every 20-30 minutes. An internal temperature of about 140 degrees F will produce a medium-rare rib roast. For well-done roast, cook to about 150 degrees F.
6. Here’s the result of a 5 pound rib roast with bones after roasting it for 20 minutes at 425 degrees F, then letting it sit at 325 degrees F (about 2 hours) until the internal temperature was 140 degrees F. The rib roast was juicy, medium-rare, with a slightly salty, crusty top. Yum!



