The Best Prime Rib

By rdgplus3

Serves 6 to 8
Look for a roast with an untrimmed fat cap (ideally ½ inch think). We prefer the flavor and texture of prime-grade beef, but choice grade will work as well. To remove the bones from the roast, use a sharp knife and run it down the length of the bones, following the contours as closely as possible until the meat is separated. Monitoring the roast with a meat-probe thermometer is best. If you use an instant-read thermometer, open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the correct temperature in the time range specified in step 3, heat the oven to 200 degrees, wait for 5 minutes, then shut it off and continue to cook the roast until it reaches the desired temperature.

Ingredients

• 1 (7 lb, 3.1 kg) first-cut beef standing rib roast (3 bones)
• Kosher salt and pepper
• 1 tsp vegetable oil

Preparation

Step 1

1. Using a sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatched pattern, being careful to cut down to, but not into meat. Rub 2 tablespoons of salt over entire roast and into slits. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 1 day and up to 4 days.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12 inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs so bones fit where cut, and let cool for 10 minutes; tie meat to bones between ribs with 2 lengths of kitchen twine. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat registers 110 degrees, 3 to 4 hours.

3. Turn oven off; leave roast in oven, opening door as little as possible, until meat registers 120 degrees (for rare) or 125 degrees (for medium-rare), 30 to 75 minutes longer.

4. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.

5. Adjust oven rack 8” from broiler and heat broiler. Remove foil from roast, form into a 3” ball and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 – 8 minutes.

6. Transfer roast to carving board; cut twine and remove ribs from roast. Slice meat into 3/4 “ thick slices. Season with salt and serve.