Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for at least 20 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: How do I order a prime rib from my butcher?

Simply call your local, high-quality butcher a week or two in advance and ask to order a "five-bone, first-cut, standing rib roast." For the most elegant presentation, ask them to "french the bones."

Q3: How much prime rib do I need per person?

A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.

Q4: What if I don't have all four kinds of peppercorns?

Don't worry! Using just black peppercorns will still result in a delicious and beautifully classic crust. The blend simply adds a bit more complexity.

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers $120^{\circ}F$ to $125^{\circ}F$. The temperature will then rise to a perfect $130-135^{\circ}F$ as it rests. For medium, pull it from the oven at $130^{\circ}F$.

Simple Prime Rib (A Foolproof Holiday Recipe!)

A classic and impressive recipe for a ‘Simple Standing Rib Roast,’ a perfect showstopper for a holiday dinner. This dish features a large, 5-bone prime rib that is coated in a simple yet flavorful rub of cracked peppercorns and salt. The roast is cooked using a two-temperature method—starting at a high heat to create a crust, then finishing at a lower temperature until perfectly medium-rare. It’s roasted with potatoes and fresh rosemary, and served with a bright, herby Italian-style Salmoriglio sauce made with olive oil, garlic, and lemon juice.

Author: Evelyn

Ingredients

For the Roast:
One 5-bone standing rib roast (about 11 pounds), frenched
2 tablespoons kosher salt
1 tablespoon cracked black peppercorns
1 tablespoon crushed pink peppercorns
1 pound Yukon Gold potatoes, halved or quartered
2 tablespoons extra-virgin olive oil
Leaves of 4 fresh rosemary sprigs
For the Salmoriglio Sauce:
1 cup extra-virgin olive oil
3 cloves garlic, smashed
1 teaspoon lemon zest plus 1/2 cup lemon juice
1/4 cup fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
1/2 teaspoon kosher salt
For the Optional Blistered Baby Pepper Salad:
1 tablespoon extra-virgin olive oil
One 1-pound bag baby bell peppers, halved
1/2 teaspoon kosher salt
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup pitted green olives, halved
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained

Instructions

Prepare the Roast: Let the roast sit at room temperature for about an hour. Preheat the oven to 450°F.
Season the roast evenly on all sides with 1 1/2 tablespoons of salt and both types of peppers, rubbing it into the meat.
Place the roast, bone-side down, on a rack in a roasting pan. Roast for 30 minutes.
Lower the oven temperature to 350°F. In a small bowl, toss the potatoes with the olive oil, rosemary, and 1 1/2 teaspoons of salt. Scatter the potatoes in the roasting pan around the roast.
Continue to cook for an additional 1 1/2 to 2 hours, until an instant-read thermometer inserted into the center of the roast reads 120°F for medium-rare.
Let the roast rest for at least 20 minutes before carving.
Make the Salmoriglio Sauce: While the roast is cooking, warm 1 cup of olive oil and the smashed garlic in a small skillet over medium heat for about 3 minutes, until the garlic is golden. Let it cool.
In a medium bowl, whisk together the lemon zest and juice, rosemary, thyme, and salt. Drizzle in the cooled garlic-infused olive oil.
Serve the sliced prime rib with the roasted potatoes and the Salmoriglio sauce on the side.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
Letting the roast come to room temperature before cooking is a crucial step that helps it to cook more evenly.
The two-temperature roasting method—starting high and then finishing low—is a key technique for developing a flavorful crust while ensuring a tender interior.
Resting the roast for 20 minutes before carving is crucial for the juices to redistribute, ensuring the meat is moist and tender when sliced.
The recipe includes an optional side salad of blistered peppers.

Find it online: https://cookupjoy.com/simple-prime-rib/