Blacked Rosted Prime Rib

By HeatherS

Ingredients

• 1 (8-pound) prime rib roast (abou 4 ribs)
• 5 cloves garlic, sliced paper-thin
• 3/4 cup canola oil
• 2 tablespoons finely chopped fresh thyme Kosher salt and freshly ground black pepper
• 1/2 cup smoked sweet Spanish paprika
• 2 tablespoons ground ancho chile
• 2 tablespoons ground pasilla chile
• 1 tablespoon freshly ground white pepper
• 1 tablespoon freshly ground black pepper
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• Béarnaise Butter (recipe follows)
• Fresh tarragon leaves, for serving

Preparation

Step 1

With a sharp paring knife, make a series of 1/2-inch deep holes every 2 inches all over the roast. Insert a garlic slice in every hole. Whisk 1/4 cup of the oil with the fresh thyme in a small bowl and rub the mixture over the entire roast. Place the roast in a large baking dish, cover with foil, and let marinate in the refrigerator for at least 4 hours and up to 12 hours.

Remove the roast from the oven 1 hour before cooking.

Preheat the oven to 425°F.

Season the roast all over with salt and pepper. Put a rack in a roasting pan and place the roast on the rack. Roast in the oven for 30 minutes. Reduce the oven temperature to 325°F and continue roasting until an instant-read thermometer inserted into the meat registers 135°F for medium-rare, 1 to 11/4 hours longer. Remove the roast from the oven and let rest for 30 minutes.

Whisk together the papricka, ground ancho, ground pasilla, white pepper, black pepper, dried thyme, dried oregano, onion powder, garlic powder, and celery salt in a small bowl.

Slice the meat 1 inch thick and place on rimmed baking sheet. Rub the top side with approximetely 2 tablespoons of the spice rub.

Heat a cast-iron griddle or skillet or a large nonstick sauté pan over high heat until almost smoking. Working in batches, brush the pan liberally with some of the remaining 1/2 cup oil and sear the steaks, rub side down, until blackened, about 2 minutes.

Serve the steaks blackened side up, topped with some of the béarnaise butter and tarragon leaves.

Bearnaise Butter
Makes about 1'/4 cups
1/2 cup white wine vinegar
2 tablespoons dry white wine
1 large or 2 small shallots, finely diced 1/2 teaspoon black peppercorns
4 tablespoons finely chopped fresh tarragon 1/2 pound (2 sticks) unsalted butter, softened
1 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley

1. Combine the vinegar, wine, shallot, peppercorns, and 2 tablespoons of the tarragon in a small saucepan. Bring to a boil over high heat and cook until reduced to about 3 tablespoons, about 8 minutes Strain into a small bowl, pressing against the solids to extract as much liquid as possible. Let the liquid cool to room temperature. Discard the solids.

2. Put the butter into a medium bowl, add the cooled liquid, the remaining 2 tablespoons tarragon, the salt, coarsely ground black pepper, and parsley, and mix to combine. Cover and refrigerate for at least 1 hour and up to 2 days to allow the flavors to meld. Remove from the refrigerator 30 minutes before using.