Roast Beef (Prime Ribs)

Serves 6-8

We have several sources for this recipe. This is a combination of them, and uses a rub, which is optional.

For a Prime Rib, buy USDA Choice grade meat. Ask the butcher for the first three ribs. Have him remove the chine bone. If you wish, have him cut the meat from the ribs, then tie it back onto the ribs. It is important to use an instant-read meat thermometer when cooking this dish.

The keys to success are the high initial heat of the oven, which will give a nice crust to the meat, cooking solely by temperature, not minutes per pound, and later, letting the roast rest at least 15 minutes, preferably longer, to finish cooking.

For the rub:

3 cloves garlic, minced

1 tbs kosher salt (2 tbs table salt)

2 tsp freshly ground black pepper

2 tsp chopped fresh thyme or rosemary

2 tsp crushed fennel seeds

1 ½ tbs extra virgin olive oil

The meat:

3-rib standing roast beef, at least Choice grade, 6-7 pounds, chine bones removed.

The Rub:

  1. Crush the garlic and salt in a bowl with a pestle and mix well.
  2. Mix in other Rub ingredients.
  3. Rub all over the meat, especially between the bones. If the meat has been removed from the bones, be sure to get the rub down into the back of the meat.
  4. Let rub sit on the meat for at least ½ hour, preferably longer, up to 24 hours, refrigerated and lightly covered. Allow to warm to room temperature (about 1 hour) before cooking.

Pre-heat oven to 450 degrees F./200 degrees C.

  1. Place roast in shallow pan, bone side down, and roast for 15 minutes.
  2. Without opening oven door, reduce heat to 350 degrees F./180 degrees C.
  3. Continue roasting another 30 minutes (45 minutes total).
  4. Check the meat. If temperature is not 115 degrees F, continue roasting, checking temperature every 15 minutes until temperature reaches 115 degrees (for a generally rare to medium-rare roast). Use 120 degrees for a medium roast.
  5. Remove roast from oven and cover loosely with foil. Allow to rest at least 15 minutes, up to 45 minutes, Carve and serve.

Sources: Cook’s Illustrated, Fine Cooking magazines

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