Preparation:

Thaw Your Prime Rib Roast: Place the roast in the refrigerator for at least 3 days to ensure it thaws fully.

Bring to Room Temperature: Remove the roast from the refrigerator 1 to 2 hours before cooking to allow it to reach room temperature, promoting even cooking.

Season Your Roast: Pat the roast dry with paper towels. Generously apply your preferred seasoning; the Kansas City Steak Original Steak Seasoning is recommended.

Oven Roasting Your Prime Rib Roast:

Preheat the Oven: Set the oven to 375°F.

Prepare the Roast: Place the seasoned roast fat-side up on a rack in a shallow roasting pan. Leave the netting on during cooking to maintain the roast's shape. Do not add water or cover the roast.

Roast: Cook until a meat thermometer inserted into the center of the roast registers an internal temperature of 125°F for medium-rare (approximately 1.5 to 2 hours for a 5-pound roast) or 135°F for medium (approximately 2 to 2.5 hours).

Resting the Roast:

After cooking, tent the roast with aluminum foil and let it rest for 15 to 20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.

Carving:

Remove the netting and trim any excess fat before carving.

Doneness Guide:

Use a meat thermometer to achieve your preferred level of doneness:

Rare: 120°F to 125°F (cool to warm red center)

Medium Rare: 130°F to 135°F (warm red center)

Medium: 140°F to 145°F (pink center)

Medium Well: 150°F to 155°F (slightly pink center)

Well Done: 160°F and above (little to no pink)

For a more in-depth cooking resource, see our complete guide on how to cook a prime rib.