Recipe: 3-Ingredient Prime Rib

Ingredients

Cut the bones off the rib roast and set them aside.
Mix about ¾ teaspoon of kosher salt per pound of meat with freshly ground black pepper.
Sprinkle the salt and pepper mixture on all sides of the boneless ribeye roast and the rib rack.
Place the seasoned roast back on top of the bones with the fat cap facing up.
Tie the bones to the roast with kitchen twine and place it in a rimmed baking sheet.
Leave the roast uncovered in the fridge for 1 to 4 days to dry-brine.
Remove the roast from the fridge and let it sit at room temperature for about 3 hours.
Preheat the oven to 250°F.
Place the seasoned rib roast on a greased roasting rack in a roasting tray.
Cook for 4 to 5 hours until the internal temperature reaches 125-130°F for medium-rare or 135-140°F for medium.
Tent the roast with foil and crank the oven to the highest temperature (500-550°F).
Remove the foil and return the roast to the oven for 5-10 minutes until the exterior is crisp and browned.
Take the roast out, snip off the twine, and lift the roast off the bones.
Carve the meat into slices.

Servings

Calories

948

Total fat

84g

Total carbohydrates

0.3g

Total protein

43g

Sodium

0mg

Cholesterol

0mg