Prime Rib Roast

By Tamipri

Ingredients

• From Pam Anderson's The Perfect Recipe.
• 3 Tb. olive oil
• 1 (7 lb.) 3-rib rib roast, first cut, trimmed and tied
• 1 Tb. kosher salt
• freshly ground pepper , to taste

Preparation

Step 1

Set out the roast at room temperature for 2 hours. Position a rack in the lower third of an oven and preheat to 325 degrees.

In a heavy skillet over medium heat, warm the olive oil. When it is hot, sear the roast on all sides until browned, 6-8 minutes total. You should also have about 1/2 cup fat rendered from the browned meat. (You can also sear the meat in a roasting pan set over two burners.)

Set a rack in a roasting pan. Stand the roast on the rack, bone side down, and pour the oil and drippings over the roast. Season with salt and pepper. Roast until an instant-read thermometer inserted into the thickest part of the roast away from the bone registers 130 degrees for medium-rare, 20-25 per pound or about 2 1/2 hours.

Remove the roast from the oven and transfer it to a cutting board. Let rest for 20 minutes before carving. Don't forget to reserve the beef drippings for popovers, if desired. (See recipe for Nanny's Best Popovers.)