Prime Rib

By Nemo

Modified from several sources:
- "Dry Aged Prime Rib" by Guy Fieri
- "Roast Prime Rib of Beef" by Tyler Florence
- "Food Wishes" blog post by Chef John

Ingredients

• 6 rib beef roast, bone in (about 10 to 12 lbs)
• 4 Tablespoons freshly cracked pepper
• 3 Tablespoons kosher salt
• 1 Tablespoon dried thyme
• 1 Tablespoon coriander, toasted and cracked
• 1/2 Tablespoon dried rosemary
• 1 1/2 Tablespoons granulated onion
• 3 Tablespoons olive oil

Details

Servings 6

Preparation

Step 1

1. Bring rib up to room temperature. Overnight is good, but at least 6 hours (this is CRITICAL)!

2. Preheat oven to 500 degrees F. In a small bowl mash together the garlic, olive oil and all the seasonings to make a paste. Massage the paste generously over the entire roast.

3. To calculate cook time, multiply the exact weight times 5 minutes. For example, 5.35 lbs x 5 = 26.75 minutes, which we round up to 27. The rib is cooked at 500 degrees F for exactly the calculated minutes.

4. At the calculated time, turn off the oven, then wait 2 hours WITHOUT opening the door.

5. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.