Perfect Prime Rib
- 1 (7 LB) first-cut beef roast, 3 ribs, set at room temperature for 3 hours, trimmed and tied
- 1 tablspoon vegetable oil
- salt and pepper
With 2 pieces of kitchen twine tunning parallel to the bone, tie the roast at both ends to prevent the outer layer of meat from pulling away from the rib-eye musle and over cooking.
Adjust oven rack to lowest position and heat oven to 200 F. Pat meat 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 1/2 cup fat has been rendered, 6 to 8 minutes.
Remove roast from pan. spoon off fat fromroasting pan. Set wire rackin pan, then set roast in rack. Season with salt And pepper.
Place roast in oven and roast untilmeat registers 125 F (for medium rare), about 3 1/2 hours( or about 30 minutes per pound), let rest for 20 minutes.
Transfer to carving board and carve; serve