Ingredients

• 1 bone-in prime rib roast (about 4–6 lbs)
• 2 tbsp sea salt
• 1 tbsp black pepper (optional, as tolerated)
• 2 tbsp grass-fed butter or ghee, softened

Instructions:

1. Remove the prime rib from the refrigerator and let it sit at room temperature for about 1–2 hours to ensure even cooking.
2. Preheat your oven to 450°F (230°C).
3. Pat the roast dry with paper towels. Rub the entire surface with the softened butter or ghee.
4. Season generously with sea salt and black pepper (if using), ensuring even coverage.
5. Place the roast, bone-side down, in a roasting pan or on a wire rack set inside a pan.
6. Roast in the preheated oven for 20 minutes to create a golden crust.
7. Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5–2 hours, or until the internal temperature reaches your desired level of doneness:
   • Rare: 120–125°F (49–52°C)
   • Medium Rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
8. Remove the prime rib from the oven and tent it loosely with foil.
9. Let it rest for 20–30 minutes before carving. This step ensures the juices redistribute for maximum tenderness.
10. Slice the roast between the bones for individual servings. For an elegant presentation,
11. spoon any pan drippings over the meat for added flavor.