Roast Prime Rib Of Beef
|Prime rib roast||8 Pound (4 Kilogram Trimmed Weight, With 3-4 Bones, At Room Temperature)|
|Freshly ground pepper||To Taste|
|Water||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
Preheat an oven to 500°F (260°C).
Position a rack in the bottom third of the oven.
In a roasting pan without a rack, place the roast rib-side down (fat-side up).
Sprinkle with pepper, if desired.
If you wish to salt the roast, do so toward the end of roasting.
Roast for 15 minutes.
Reduce the heat to 325°F (165°C) and continue roasting.
After 1 1/2 hours of roasting, start testing for doneness by inserting an instant-read thermometer in the thickest part of the meat away from the bone; it should register 130°F (55°C) for medium-rare.
It should reach this point 2-2 1/2 hours after you turned down the heat.
Transfer the roast to a warmed platter.
Cover loosely with aluminum foil and let rest until ready to carve, 15-20 minutes.
Meanwhile, pour off just the fat from the pan and heat the remaining juices over medium heat.
Add the water and deglaze the pan by stirring to dislodge any browned bits stuck to the pan.
Bring to a boil and season to taste with salt and pepper.
Add more water for desired consistency and taste.
Carve the beef and serve with the pan juices in a bowl on the side.