PRIME RIB (PERFECT)

By shygirl

Prime rib is typically cooked at the standard 350 deg. resulting in a roast that’s overcooked around the exterior. Cooking the roast at a surprisingly low 200 deg. was the simple solution. Unlike roasts that cooked at higher temperatures, the prime rib cooked at 200 deg. was rosy pink from the surface to the center and was the juiciest and most tender of all the roasts we cooked. The only issue we had with this slow-cooked prime rib was sits raw-looking, unrendered fatty exterior. By searing the meat on the stovetop before slow-roasting it, though, we easily solved this problem.

Ingredients

• 1 (7-pound) first –cut beef rib roast, 3 ribs set at room temperature for 3 hours, trimmed and tied.
• 1 tbsp. vegetable oil
• Salt and Pepper

Preparation

Step 1

With 2 pieces of kitchen twine running parallel to the bone, tie the roast at both ends to prevent the outer layer of mea t from pulling away from the rib-eye muscle and overcooking.

Adjust oven rack to lowest position and heat oven to 200 deg. Pat roast dry with paper towels. Heat oil in large roasting pan over 2 burners set at medium –high heat. Place roast in pan and cook on all sides until nicely browned and about ½ cup of fat has been rendered, 6 to 8 minutes.

Remove roast from pan. Spoon off fat from roasting pan. Set wire rack in pan, and then set roast on rack. Season with salt and pepper.

Place roast in oven and roast until meat registers 125 deg. (for med-rare), about 3 ½ hours (or about 30 minutes per pound). Let rest for 20 minutes

Transfer to carving board and carve, serves 6 to 8 servings.