Cook up a perfectly medium rare prime rib roast by using this method recommended by Ricardo, a superstar Canadian chef. This method is known as “residual heat roasting” whereby hot air retained in the oven after an initial sear at 500F degrees cooks the prime rib to 153°F/67.2°C (medium rare) with less active cooking time.

Makes 6 servings

1 tablespoon (15 ml) all purpose flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
1 teaspoon (5 ml) onion powder
½ teaspoon (2.5 ml) garlic powder
4½ pounds (2.0 kg) prime rib roast (store at room temperature for 1 hour)

Preheat oven to 500°F/260°C.
In a bowl, combine the flour, salt, pepper, onion and garlic powders and rub the seasoning mixture all over the roast.

Place the seasoned roast on a roasting pan and put it into the oven on the middle of the track. Bake for 25 minutes at 500°F/260°C degrees. Turn off the oven and let cook/rest inside the oven for another 2 hours. Do not open the oven door at any time during this period to prevent heat loss. Remove from the oven after 2 hours, slice and serve immediately.

NOTE:
For 10-12 people: 8 pound roast (3.6 kg), cooking time at 500°F/260°C for 40 minutes.
For 14-18 people: 11 pound roast (4.95 kg), cooking time at 500°F/260°C for 55 minutes.