Prime Rib Roast
Andrea Potischman
Dec 21, 2018
It’s holiday countdown time and everyone is searching for ideas about what to make for Christmas. Let’s face it, we all have our standard go-to’s and that’s fine, it works, but this year you want to challenge yourself or impress others perhaps. I say, go for it. Enter prime rib roast. Not a new dish, but a forgotten or overlooked one if you ask me. Prime rib roast is also an incredibly easy dish, or at least with this recipe, it can be. Perfect for a small or large group, this relatively foolproof recipe could not be easier or tastier, but you’ll need to trust me.
For some background, a prime rib roast (or standing rib roast, as it’s also called) origin is actually somewhat unclear. Here’s what we do know. Food historians tend to agree that beef roasts, of all kinds, became popular around the time of the Industrial Revolution in the UK, Australia, Ireland, Canada, and the US. Also referred to as a “Sunday roast” (in British and Irish households) and pot roast (in the United States), roasts of all varieties became a popular traditional meal served on Sundays, often after Church when the whole family was together.
The family meal idea is what made me think about a prime rib roast as a great holiday meal option and this unique cooking method may just blow you away. I heard about this type of method years ago but never experimented with it till now. Boy, am I glad I did. Even the non-cookers out there can master this simple technique. It’s called the “closed oven or dry-heat method” and it takes patience and trust. For this prime rib roast recipe you simply season it, do a simple calculation based on the size of the roast, bake it briefly on high heat, and lastly, (here’s where the trust and patience come in) turn your oven off and walk away for 2 hours. Totally serious. It’s that simple. And it works. But it is critical, you CAN NOT open the oven for any reason. Following the instructions, you will have a perfectly cooked medium-rare prime rib roast. You will doubt me, and be nervous, but believe me, this method works and the result is incredible. You will wow your holiday guests this year with this simple, delicious, crowd-pleaser. And note: the cute chive-tied haricots verts bundles are not required, but they make a nice accompaniment. Happy holidays to all!
Prime Rib Fun Facts
- April 27th is National Prime Rib Day.
- Prime rib’s marbling contributes to its juiciness and flavor.
- The “prime” in prime rib refers to the origin of the cut and not the USDA grade.
- The “fat cap” on top is the layer of fat on the meat that protects it while cooking and adds tons of flavor.
- Restaurants have strayed away from offering prime rib on menus due to rising prices of wholesale beef.
Prime Rib Roast
Ingredients:
For the Prime Rib:
- 1 four-pound bone-in beef rib roast, tied with butcher twine
- Kosher salt
- Freshly ground black pepper
For the Rub:
- 6 large garlic cloves, grated
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 tablespoons Extra Virgin olive oil
Directions:
- Line a baking sheet with aluminum foil and set aside.
- For the Prime Rib: Use a paper towel, and pat the roast to remove excess moisture. Generously season the roast with a good amount of kosher salt and freshly ground black pepper. Place the fat side up on the prepared baking sheet. Allow the roast to sit and warm up on the countertop for about 1 hour.
- Preheat the oven to 500 degrees F.
- For the Rub: In a small mixing bowl, add the garlic, thyme, rosemary, and olive oil. Mix well. Using a tablespoon, spoon the rub on the fat and try to coat evenly. You will now need to calculate the weight of the prime rib roast by 6 to determine how long to cook it. The calculation you will use is 6 minutes per pound of beef. So, for example, if you have a 4-pound roast, you would calculate 4 x 6 = 24. For a 4-pound roast, you should roast it on high for 24 minutes.
- Place the rub-covered rib roast into the oven and cook for 24 minutes (or the calculated time based not the size of your roast). Remember to set a simmer. Once the simmer goes off, turn the oven off and leave the roast in the oven without opening the oven door for 2 hours. Set the timer again so you don't forget.
- In 2 hours, when the timer goes off, remove the prime rib roast from the oven. Use an internal thermometer to check the temperature, it should be 130 degrees F, which is the perfect medium-rare temperature. Slice the rib roast and serve right away.
Leave a Reply