This is it, the recipe for the perfect
prime rib.
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.
