Perfect Prime Rib
- 1 (3-rib, about 7 pounds) standing rib
roast, preferably first cut
Salt and freshly ground black pepper
- Set roast on rack above pan lined with
paper towels. Refrigerate for 3 to 7 days. Shave off dehydrated
exterior layer of roast with sharp knife. Let roast rest at room
temperature for 3 hours; tie roast.
- Adjust oven rack to low position and heat
oven to 200*F (95*C). Heat large heavy-duty roasting pan over
two burners set at medium heat. Place roast in hot pan and cook
on all sides until nicely browned and at least 1/4 cup fat has
rendered, 8 to 10 minutes. Remove roast from pan. Drain off fat.
(Reserve fat in measuring cup if making Yorkshire pudding.) Set
wide rack in pan, then set roast on rack. Generously season with
salt and pepper.
- Place roast in oven and roast until meat
registers 130*F - 55*C (for medium-rare), about 3 1/2 hours (or
about 30 minutes per pound). Transfer prime rib to cutting board.
Let roast stand stand 20 minutes (a bit longer is fine) before
serving.
- Remove twine and position roast so that
rib bones are perpendicular to cutting board. Using carving fork
to hold roast in place, cut along rib bones to sever meat from
bones. Set roast cut side down on board and carve meat across
grain into thick slices.
Makes 6 to 8 servings.
Note:
If you don't purchase the roast several days ahead of time as
the instructions suggest, a day or two of aging in the refrigerator
will help. The roast is first browned on top of the stove and
then placed in the oven. You can accomplish both steps in a heavy-duty
roasting pan. Otherwise, brown the roast in a cast-iron skillet
and then transfer it to a regular roasting pan. It is essential
that the temperature inside your oven is actually 200*F (95*C).
Some ovens can run a bit cool at such low settings. Use an oven
thermometer and, if necessary, boost the thermostat as needed
to maintain a constant temperature of 200*F (95*C) inside the
oven.
Source: Adapted from How to Cook Holiday
Roasts and Birds, An illustrated step-by-step guide to roast
turkey, goose, Cornish hens, ham, prime rib, and leg of lamb,
by The Cook's Illustrated Library
