Prime Rib

Remove it from the oven at 120–125°F internal temperature (use an instant-read thermometer in the thickest part). It will rise another 5°F during the 15–20 minute rest, reaching 125–130°F for perfect medium-rare. If you prefer medium, pull it at 130°F.

At 325°F, allow approximately 18–20 minutes per pound. A 7-lb roast typically takes 2–2.5 hours. Oven temperature variation and the roast's starting temperature affect timing, so always use a thermometer and check frequently after the first 90 minutes.

Resting for 15–20 minutes allows the muscle fibers to relax and reabsorb juices, preventing them from running out onto the plate when you carve. This step is the difference between a juicy roast and a dry one, so do not skip it.

You can use the reverse-sear method: roast at 200°F for 2–2.5 hours until the center reaches 115°F, then sear it in a very hot cast-iron skillet for 2–3 minutes per side to develop a crust. This gives you even more control and a better edge-to-center gradient, though it takes slightly longer overall.

Yorkshire puddings, creamed horseradish, roasted potatoes, and a simple green salad dressed with Dijon vinaigrette are classic accompaniments. Serve with the warm jus on the side for drizzling.

Slice the cold roast and warm gently in a 325°F oven wrapped in foil with a spoon of jus for 10–15 minutes until heated through. Or place slices in a skillet over medium-low heat with a little broth for 3–4 minutes. Do not overheat or the meat will toughen.