This is a no fail Prime Rib Roast recipe that turns out perfect every time. This no fail method of roasting creates a perfect medium rare to medium roast. It's also incredibly flavorful and perfect for any holiday dinner or anytime of the year.
The night before cooking, unwrap the roast and let it sit uncovered in the refrigerator. This helps dry out the roast and the seasonings will stick to it better.
Three hours before you want to start roasting the prime rib, take the roast out of the fridge and place it on a baking sheet and let come to room temperature
Thirty minutes before you start roasting, preheat the oven to 500°F
While the oven is heating up, rub the outside of the roast with the beef base until it's completely covered. This is messy and your hands will be covered with the beef base as it's a bit sticky.
When the roast is fully coated with the beef base, mix up the other seasonings in a bowl and stir. Then sprinkle them all over the roast and press down on it so that it sticks to the beef base and the roast. This is what helps give it a flavorful crust.
You will need to do the calculations at this point to determine how long the roast will need to cook. Multipy the weight of your roast in pounds by 5. That's your total roasting time in minutes. For instance, if you have a 4 pound roast, 4 x 5 = 20 minutes. An 8 pound roast 8 x 5 = 40 minutes. This is important and you will want to remember this number as that is the amount of time you will roast the prime rib with the oven turned on.
Once the roast is ready to go into the oven, set it in a roasting pan with a rack, fat side up. I always insert a thermometer into the deepest part of the meat, being careful not to hit the bone if it's a bone in roast.
Put the roasting pan and meat into the preheated oven and roast it for however many minutes you calculated based on the weight of your roast. Set a timer. When the time is up turn the oven off and DO NOT OPEN THE OVEN for any reason for the next two hours.
When the two hours are up after turning off the oven, take the prime rib roast out of the oven. It's already had time to rest so you can carve it up and eat it as soon as it come out of the oven. If you're using a thermometer, the internal temperature should be at 130° which is the perfect medium-rare. The outer parts of the roast will be more medium.