Remove your roast from all its packaging and let it sit out for an hour until it's about room temperature.
Take the butter and cover not only the ends, but if you don't have a layer of fat on the top, cover that as well. This roast didn't have a layer, it was butchered too close, so I put a layer of butter on top.
Preheat your oven to 450 degrees at this point.
Once it's covered, place on a wire rack in a pan deep enough to catch the drippings.
Now we want to sear the roast. Place it in the 450 degree oven for about 20 minutes.
Turn down the oven to 325 degree and cook some more. Below are guidelines for roasting a prime rib roast .You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
Once the roast is out, tent it with foil, and let it sit for about 20 minutes. The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
Now it's time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then slice as you would normally slice a roast.
Serve and enjoy!
Prime Rib Roasting Internal Temperatures
Blue in the middle- 110 degrees - when the middle of the roast still "quivers"
Rare- 120-125 degrees in the middle
Medium-rare- 125- 135 degrees in the middle
Medium - 135- 140 degrees in the middle. You don't want it cooked this much.
Medium Well-140- 150
Well-done- 155 +
Cook to the temperature you desire. See post for instructions.
The time on this is for a 15 lb prime rib roast, adjust your cooking time appropriately.
NUTRITIONAL VALUES WILL VARY ROAST TO ROAST, do not use these as accurate values.