Hello everyone.
Nothing is better than a perfectly cooked prime rib roast. (also known as standing rib roast) That mouthwatering buttery taste,is just wow… The prime rib roast is perfect for a holiday dinner or a special occasion. I usually cook this for my husband’s birthday. This recipe will work fine whether bone-in or out or tied back on. But I’m a firm believer that anything cooked with the bone is juicier. This juicy, tender prime rib roast is going to be the star of your dinner party! Believe me.
Good luck and enjoy 😉
A standing rib roast, or bone-in prime rib roast, is the ultimate centerpiece at any special occasion. The rib roast is flavorful on its own and you only need a few extra ingredients to make it shine. I like to roast my rib with onion, garlic, herbs, and a lot of garlic. It gives so nice flavor. We need a good roasting pan and a meat thermometer. 
1. The night before cooking the prime rib, unwrap the roast season with salt and let it sit uncovered in the refrigerator. (Never, ever, cook a roast from frozen)
2. Let the roast stand at room temperature for 2 hours before cooking. Half an hour before you start roasting, preheat your oven to 240 F and season the roast generously with Kosher salt and freshly ground black pepper. Roast the prime rib for 120 minutes in the oven rotates every 40 minutes.
Roasting at a lower temperature is better than a fast quick roast because it cooks more evenly throughout (no overcooked outer layer!)
3. After 120 minutes add onions, garlic, and herbs. ( I like to use rosemary and thyme) Sprinkle more seasoning if necessary. Roast again for 40 minutes.
4. Now add vegetables. You can use any root veggies you like. I usually roast rutabagas, carrots, brussels sprouts small potatoes, and sweet potato. Add washed veggies and more butter. Season the veggies with salt, and pepper. Roast for about 30-40 minutes.
5. Increase the oven temperature to 425 F roast for 10-15 minutes. Make sure to brush the rib with its own juice during the roasting time to prevent drying. Remove the roast from the oven, cover with foil and let it rest for about 20 to 30 minutes before slicing or the juices will run out.
(Cook the roast to a medium-rare or an internal temperature of 130-135°F for the best flavor and texture. Simply insert it into the thickest part of the roast. Try not to over roast)
Here is my Strip loin roast witch is roasted same way. It was so good…
6. Gravy recipe: Optional
Meanwhile, melt 2 tbsp butter in large skillet on medium heat. Add half red and half yellow onions cook and stir 4,5 minutes or until golden brown. Now add few mushrooms (5,6) cook for another 2,3 minutes. Stir in broth came from the roast simmer for 5 minutes or until thickened, stirring constantly. That is it. You will love this sauce. 
Enjoy 😉
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 to 155 degrees F
Well Done: 160 degrees F and above
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