Prep Time::15 mins
Refrigerate Time::1 day
Roast Time:: 1 hr 20 mins
Stand Time::20 mins
Total Time::1 day 1 hr 55 mins
Servings::4
Ingredients
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5 pounds prime rib roast
1 tablespoon kosher salt
Butter Rub:
2 tablespoons very soft unsalted butter
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
⅛ teaspoon cayenne pepper
Directions
Gather all ingredients.
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Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.
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Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).
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Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack.
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Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.
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Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.
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Drippings from the pan can be deglazed with broth or water, and served alongside meat.
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