Beef Recipes |

Ingredients:

1 (3-rib, about 7 pounds) standing rib roast, preferably first cut
Salt and freshly ground black pepper

Methods:

1. Set roast on rack above pan lined with paper towels. Refrigerate for 3 to 7 days. Shave off dehydrated exterior layer of roast with sharp knife. Let roast rest at room temperature for 3 hours; tie roast.
2. Adjust oven rack to low position and heat oven to 200*F (95*C). Heat large heavy-duty roasting pan over two burners set at medium heat. Place roast in hot pan and cook on all sides until nicely browned and at least 1/4 cup fat has rendered, 8 to 10 minutes. Remove roast from pan. Drain off fat. (Reserve fat in measuring cup if making Yorkshire pudding.) Set wide rack in pan, then set roast on rack. Generously season with salt and pepper.
3. Place roast in oven and roast until meat registers 130*F - 55*C (for medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Transfer prime rib to cutting board. Let roast stand stand 20 minutes (a bit longer is fine) before serving.
4. Remove twine and position roast so that rib bones are perpendicular to cutting board. Using carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down on board and carve meat across grain into thick slices.