Hubby LOVES prime rib…he’ll order it when we’re dining out if the chef can guarantee a very rare piece of beef. Tom and I prefer the leaner beef tenderloin, but for Christmas we give in and let Bill have his favorite. When I spotted a recipe for Best Prime Rib from Cook’s Illustrated, I figured it would be perfect for our holiday dinner.
I bought a 7 pound standing rib roast with the bones removed and tied back on with butcher’s twine…and tried not to look at the price as I signed the charge card receipt. This recipe requires some planning as you salt it at least 24 hours ahead of cooking, and then roast at a low temperature for up to 4 hours plus a minimum of another hour of resting time.
I mentioned that I needed to start this process at 1 PM…and about 3, Bill asked what time I was supposed to get the roast started…oops. So we did a hurried version…seared all sides in the roasting pan, then put the beef on a rack and roasted at 200º for about 3 hours till it reached an internal temp of 110º (I turned the convection oven on the last half hour). I allowed the roast to rest with the oven off for 30 minutes, till the internal temperature reached 120º. I pulled the pan out of the oven, tented the roast with foil and watched the temperature rise to 125º…nice and rare throughout. The last step is to pop the roast under the broiler for about 6 minutes to brown the exterior.
I ate a thin slice of the end…medium rare…and delicious. Raves from all around…though the 3/4 inch slices were too rare for me, they were perfect for the carnivorous men in the family.
Christmas Prime Rib…adapted from Cook’s Illustrated
7 pound standing beef rib roast (3 bones), ribs removed from the roast.
2 tablespoons kosher salt
Freshly ground black pepper
Required: an accurate meat thermometer
One to 3 days before serving, cut slits into fat on top of roast in a crosshatch pattern. Rub kosher salt all over roast, and refrigerate uncovered.
On serving day, preheat oven to 200º. Sear roast in a roaster in a small amount of vegetable oil, about 2 minutes on each side. Place rack into roaster, and set beef on rack. Place in oven and insert meat thermometer into center of roast. Cook for 3-4 hours till meat thermometer registers 110º. Turn oven off and let rest for about 30 minutes without opening oven door. Remove when internal temperature reaches 120º for rare or 125º for medium rare.
Remove from oven and tent with foil for at least 30 minutes (I waited for internal temperature to reach 125º). Turn on broiler and broil about 8 inches from element for about 6 minutes or till top is brown and crispy.
Place roast on carving board and cut meat into 3/4 inch slices. Season with kosher salt if necessary.