Classic standing rib of beef or prime rib roast beef Michael Lomonaco, Porter House New York

By á-32

Ingredients

• 1 oven-ready prime rib roast, 6 to 7 pounds, 4 or 5 bones
• 1/4 cup olive oil
• 1/4 cup coarsely ground black pepper
• 3 tablespoons fine sea salt
• 2 tablespoons chopped garlic
• 3 tablespoons thyme leaves
• 3 tablespoons rosemary needles
• Preparation

Details

Servings 6
Adapted from today.msnbc.msn.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Brush the rib of beef with olive oil. Combine all of the seasonings in a small bowl. Sprinkle the seasoning uniformly over the roast. Put the rib roast, bones side down, into a roasting pan and into the oven. Roast until an instant-read thermometer inserted near the center of the roast reads 125 degrees F for medium rare, 1 ½ to 2 hours. After you have reached the desired degree of doneness, remove the roast from the oven and let stand for 20 minutes before carving, carefully transferring it bone-side down to a large cutting board. Carve the roast into bone-on prime ribs chops. Or optionally after resting insert a carving knife between the meat and the bones from the sideways view, separating the meat from the bone in 1 large piece, to enable carving the roast into boneless slices.
Serving Size
Yields 6 to 8 portions