The king of roasts, this one needs little introduction - there is a reason it's a weekly high-end specialty item at restaurants! An incredibly flavorful, juicy, and tender cut, a bone-in ribeye roast is both impressive and satisfying. The prime rib roast is a hit among everyone and is sure to please.
We recommend a simple salt, pepper, garlic rub or use your favorite dry rub or seasoning blend and then slow roasting to medium-rare.
If you have time, we recommend brining the roast for at least 1 hour with 4 cups of water & 1 Tbsp sea salt, patting the roast dry and rubbing it with your seasoning mix blended into about 1/4 cup of olive oil and then wrapping the seasoned roast in saran wrap and marinating in the fridge for 12-24 hours.
To cook, heat your oven to 500°, place the unwrapped roast on a rimmed cookie sheet and braise on each side for 10 minutes (in order to get a nice crust on the outside that will seal the juices in - this can also be done on the stovetop if you have a pan large enough but the oven will also heat your house nicely).
Once you are done braising, turn the oven to 180° and cook for 10 minutes per lb of meat for medium rare (130°) and check for your desired donness with a thermometer and be sure to tent and rest before serving!
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