- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 1 h 30 m
- Makes
- 1
Ingredients
- up to 8 lb
- Sterling Silver® Prime Rib Roast (see Step 2 on cooking assorted sizes)
- 3.5 kg
- 1/4 cup
- all-purpose flour
- 60 mL
- 2 tbsp
- coarse salt
- 30 mL
- 4 tsp
- cracked black pepper
- 20 mL
Method
Step 1
Remove roast from fridge. Pat dry. Let stand 1 1/2 hr. at room temperature. Meanwhile, preheat oven to 250°C (500°F). In small bowl, mix flour, salt and pepper. Rub roast with mixture (if coating smaller than 8-lb/3.5-kg roast, there may be leftover rub). Place prime rib bone-side down in roasting pan fitted with rack.
Step 2
The prime rib is roasted at high heat then, without opening the door, the heat is turned off and the roast remains in the oven for 2 hr. To calculate roast time for assorted sizes of prime rib, for every 1 lb (500 g) in weight, multiply by 7. This equals the number of min. roasted at 250°C (500°F). After this high-heat cook, the heat is turned off (oven door is closed at all times) and the roast stays in the oven another 2 hr. The 2 hr. is a fixed duration for any size roast. Example: An 8-lb (3.5-kg) prime rib roast cooks for 56 min. at 250°C (500°F). Then the oven is turned off and the roast stays in the oven another 2 hr.
Step 3
The oven’s retained heat cooks the meat while keeping the centre pink and tender. Check the roast for doneness. If more doneness is desired, turn oven to 180°C (350°F). Place roast back into oven to cook. An instant-read thermometer inserted into centre registers 63°C (145°F) for medium-rare.
Step 4
Transfer roast to serving platter or cutting board. No resting is required. Reserve pan drippings to make Classic Pan Gravy for Prime Rib, if desired. Slice roast and serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (3 oz/90 g):
- Calories:
- 340
- Fat:
- 29 g
- Saturated Fat:
- 12 g
- Carbs:
- 1 g
- Cholesterol:
- 70 mg
- Protein:
- 18 g
- Sodium:
- 480 mg
