The best way? We would never suggest there’s a best way to cook a roast; it’s just too subjective. Having said that, we think Shirley Corriher’s Fall-Apart Tender Slow-Roast Pork recipe is the best way to cook the pork roast.
The best way to cook a prime rib is to roast it simply, but the one thing you really need to make sure it comes out right is an accurate instant-read thermometer. With the expense of a prime rib roast, the last thing you want to do is overcook it.
The traditional British way to cook a prime rib is to sear it in a hot oven (450°F to 500°F; 235°C to 260°C) for a short time before turning the oven down to a moderate heat (325°F to 350°F; 160°C to 175°C) until the roast is done. By searing it with high heat and roasting it at moderate heat, you’ll produce a crusty, brown exterior with all the juiciness and rich flavor you expect. The alternative is to roast it at the lower temperature from start to finish, which takes a bit longer and won’t produce the nice crust on the outside, but which gives the cook a bit more control over the process.
Before cooking, you might like to rub the roast with a mixture of 3 crushed cloves of garlic, 1 Tbsp of salt, 2 tsp of ground black pepper, and 1 tsp of dried thyme or rosemary. Let the roast sit out at room temperature for an hour or so, covered, absorbing the flavors of the rub. Put it into the hot oven bone-side down in the roasting pan for 15 minutes, then lover the temperature of the oven and let it cook for 45 minutes before you check the meat’s temperature. Your goal for a roast that’s rare on the inside and medium rare to medium on the end pieces is 115°F (45°C) in the center of the roast. If you want it done more, you can let it reach 120°F to 125°F (49°C to 52°C), but beware of overcooking it. Check it religiously at least every 10 minutes until it’s done.
After you take the roast out of the oven, cover it with foil and let it sit for 15 to 30 minutes, during which time it will continue to cook a bit, and the juices will distribute themselves more evenly throughout the roast. Carve, serve, and enjoy.