- Serves 7-8.
- 3 ribs (about 7 lb) of first-cut beef rib roast (from the small or strip end of the prime rib)
- Salt and pepper to taste
- Garlic (optional)
- Worcestershire sauce (optional)
Adjust oven rack to low position and preheat oven to 200 degrees. On stovetop, heat large roasting pan on medium-high heat. Place roast in hot pan and cook on all sides until nicely browned, about 2 minutes a side. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper, or with a mixture of salt, pepper, Worcestershire sauce, and garlic. Roast in oven until meat is 135 degrees using a meat thermometer (for medium-rare, the temperature will continue to rise to 145 degrees), about 3 1/2 hours (or about 30 minutes per pound). Tent with aluminum foil and let the roast stand 20 minutes (a bit longer is fine) before serving. Resting the roast will allow it to reabsorb the juices. Transfer roast to cutting board and carve.