Beef Prime Rib

Beef Prime Rib (this is a three-rib roast cooked almost to medium.  I prefer rare!)

Beef Prime Rib (this is a three-rib roast cooked almost to medium.  I prefer rare!)

Nothing quite compares to a succulent prime rib, during the holiday or for any special occasion.  In addition to it's tender, melting texture and great flavor, the price tag makes it appropriate more for the special than the everyday!  The simple steps make it a snap to prepare.  Resting the beef is important so allow time for that before presenting this amazing entree!

Special equipment needed:    Meat probe with oven cable

1 (4-bone) prime rib roast from the loin end, about 9 pounds trimmed.  Remove the ribs with a single cut to create a rack (or have the butcher do it) and reserve it.  Trim of excess fat (save the fat)

4 teaspoons kosher salt

Freshly ground black pepper

4 sprigs of rosemary

4 cloves of garlic

The night before roasting liberally season the prim rib with the salt and some black pepper.  Refrigerate overnight.

An hour before roasting, remove the roast from the refrigerator to allow it to come to room temperature and preheat the oven to 400-degrees.

Put the reserved rack in a roasting pan bone-side up.  Scatter any fat and meat trimming in the pan around the bones.  Roast the bones and trimmings for about 30 minutes, or until the fat start to render.

Insert the meat probe into the center of the roast from the end, horizontally.  Set the internal temperature on the thermometer settings to 125-degrees.  Remove the pan from the oven, put the rosemary sprigs on top of the bones., and then top with the prime rib, cut-side on the rib rack.  (The ribs act as a roasting rack!)  Put the smashed garlic in the bottom of the pan with the trimmings.  Baste the beef with the fat dripping and return the the pan to the oven.

Cook for 30 minutes, then baste the roast again.  Reduce the heat to 350-degrees and cook until the meat is medium-rare, or 125 degrees on the internal thermometer, from 1 hour 15 minutes to 1 hour 45 minutes, depending on the size of the roast.  Continue basting every 30 minutes.  The roast continues to cook while resting.

Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 30 minutes.  Slice the prime rib to the desired thickness.  Serve with your own gravy, or with Dijon-Horseradish Cream Sauce.

 

 

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