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Step 2. Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours.

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Combine salt and pepper in bowl. 2. Using scale, weigh prime rib. Round weight up to nearest ½ pound. Multiply rounded weight by 3, then round that number up to nearest whole number. Record that number; this will be your oven-on roasting time in minutes. 3. Pat prime rib dry with paper towels. Brush all over with mustard.

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Why this recipe works: Surprisingly our perfect prime rib recipe turned out to be one cooked a 200-degree oven. Unlike roasts that cooked at higher temps, this one was rosy pink from the surface to the center and was the juiciest and most tender of all the roasts we cooked. The only thing that…

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Dry-aging adds another $2 to $3 to per pound. To find out if Prime-grade prime rib is worth the premium, we cooked about $1,500 worth of beef, including several Prime-grade, Choice-grade, and dry-aged rib roasts. In the entire lot, there were no outright losers, but the experiment was telling.

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This recipe follows a technique called the "Closed Oven Method.". Here's how to do it. First, get a 4-8 pound rib roast from your butcher. Let it sit, unwrapped, on a platter in your fridge overnight to dry out. The day of cooking, let it sit at room temperature for three hours (this is to take off the fridge chill).

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Cook the roast at a very low temperature. To further enhance tenderness, we cook our prime rib at 200 degrees for 3 to 4 hours, or until it reaches 110 degrees, then cut the heat. Leave the roast in the turned-off oven. We do this until it reaches 120 degrees (for rare) or about 125 degrees (for medium-rare).

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Place roast on wire rack set in rimmed baking sheet. This will allow air to circulate under the meat for more even heating. Heat roast in a 250-degree oven on the middle rack until meat registers 120 degrees (1 to 1½ hours). Pat surface of roast dry with paper towels. Sear roast on all sides in hot, oiled skillet, 1 to 1½ minutes per side.

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Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110°F, 3 to 4 hours. Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120°F for rare or about 125°F for medium-rare, 30 to 75 minutes longer.

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Carefully place the prime rib roast into the preheated oven, uncovered, and cook for 5-6 minutes per pound. (Example: for a 5 pound roast, you'd cook it at 500° for 25-30 minutes.) When your timer for the high-heat stage goes off, turn off the oven and leave the roast inside, undisturbed, for 2 hours.

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Toss carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon salt, and ½ teaspoon pepper with fat in pan. Roast vegetables, stirring halfway through roasting, until tender and browned, 45 to 50 minutes. Remove pan from oven and heat broiler. Carefully nestle V-rack with roast among vegetables in pan. Broil roast until fat cap is evenly.

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To further enhance tenderness, we cook the cook at a very lowest fervor (200 degrees) for 3 to 4 hours, or by it reaches 110 degrees, then cut the heat. We leave the roast in the turned-off oven up it reaches 120 college (for rare) otherwise about 125 degrees (for medium-rare).

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Remove roast and ribs from refrigerator and let stand at room temperature 2 hours. After an hour, adjust oven rack to lowest position and heat oven to 400 degrees. Rub oxtails with tomato paste and place in heavy-bottomed, burner-safe roasting pan. Toss onions with 1 tablespoon oil, then scatter onions in roasting pan.

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Preheat your oven to 450°F for at least 30 minutes, while the prime rib comes to room temperature. In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined. With either a spatula or your hands, spread the compound butter mixture over the entire roast.

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Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes. 6. Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste, and serve.

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Don't be intimidated by Prime Rib—it's easier than you think to cook a great Roast, and our expert chef is here to show you how. See the full recipe at:https.

Best Prime Rib Roast Recipe {How to Cook Prime Rib in the Oven}

Editor in Chief Dan Souza and Executive Food Editor Keith Dresser are LIVE NOW walking you through everything you need to know to make the perfect prime rib this year and answering your holiday cooking questions.