A Perfect Prime Rib Roast

The ideal standing rib roast should contain three to five ribs. Three is the perfect size for dinner for six to eight. For more guests (or more leftovers), order a four- or five-rib roast. Either way, ask for a small-end (or first-cut) roast, meaning a roast cut from the loin end of the steer, where the meat is tender, flavorful and leaner than at the large end. Ask your butcher to cut the bones off the meat and then tie them back on, just to make things easier for you.

Makes 6 to 8 servings

Prime Rib

• 1 3-bone beef rib roast (prime rib), about 6 pounds
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon dry mustard
• 2 teaspoons chopped fresh rosemary
• 6 to 8 sprigs fresh rosemary (optional)
Horseradish Sauce

• 1/4 cup prepared horseradish sauce
• 1 cup sour cream
• 2 teaspoons Dijon mustard (optional)
• 1/4 cup finely chopped green onions or fresh chives
To cook roast: At least one day ahead of time, unwrap roast and pat dry with paper towels. Combine salt, pepper, dry mustard and chopped rosemary; rub generously all over roast, especially in spaces between meat and bones. Refrigerate, uncovered.
Up to two hours before cooking the roast, remove from refrigerator and let sit at room temperature, loosely covered.

Position a rack in the center of oven and preheat to 450 degrees. (For grass-fed beef, start at 350 degrees.) Place roast bone side down in a large, shallow roasting pan on a bed of rosemary sprigs, if using (for boneless roasts, line the pan with a roasting rack). Place meat in the oven and roast for 20 minutes, then, without opening the door, reduce oven temperature to 350 degrees. After about 45 minutes, start checking the internal temperature of the roast with an instant-read, probe or continuous-read meat thermometer. Remove the roast at 115 degrees for rare (1 to 1-1/2 hours), 120 to 125 degrees for medium rare and 130 for medium. Tent with foil and let roast sit for 15 to 30 minutes; as it rests, the juices will be redistributed in the meat and the internal temperature will rise by about 10 degrees. Carve the roast at the table and serve. Serve with Creamy Horseradish Sauce.

To make sauce: In a medium bowl stir together horseradish sauce, sour cream, Dijon mustard, if desired, and green onions or chives.

Note: When using a convection oven, resting temperature of roast can rise as much as 30 degrees, so remove roast at 110 degrees for rare, 115 to 120 degrees for medium rare and 125 for medium doneness.

from Marth Holmberg

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