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
3-rib standing roast beef, at least Choice grade, 6-7 pounds, chine bones removed.
Pre-heat oven to 450 degrees F./200 degrees C.
Sources: Cook’s Illustrated, Fine Cooking magazines
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