Special Equipment: Scale Knife, Sheet Pan, Resting Rack, Thermometer, Food Processor, Spice Grinder or Blender, Butchers Twine
Serves: 8-10
Generously marbled & easy to prepare, a prime rib roast of beef makes an impressive dramatic centerpiece for any occasion, especially the holidays. Also known as a standing rib roast, the cut is best roasted whole “standing” on its ribs, allowing the top layer of fat to render & self-baste the meat. This cut has the perfect combination of flavor & tenderness. Look to buy beef that is grass-fed & grain-finished.
Shopping List
Produce
1 Each Garlic Heads
½ Bunch Parsley
½ Bunch Rosemary
Dry Goods
2 cups Kosher Salt
1 Tablespoon Dry Green Peppercorns
Garlic Butter
Ingredients
yield: 1 lb
1Lb | 453g Unsalted Butter, room temp
2 Clove | 10g Garlic
½ Bunch | 26g Parsley, chopped
½ Sprig | 5g Rosemary, chopped
- Using a food processor, add in butter & chopped garlic.
- Puree until smooth.
- Fold in chopped parsley & rosemary.
- Refrigerate or slather on rib roast when ready.
note: if you don’t have a food processor, mince garlic into a bowl & fold in remaining ingredients.
Standing Rib Roast
Ingredients
1 each 7-8 Lb Bone-in Standing Rib Roast
2 cups Kosher Salt
1 Tablespoon Dry Green Peppercorns
1 Lb Garlic Butter, softened
Method
- Tie the standing rib roast with butchers twine (or ask your butcher to do this).
- Pat standing rib roast dry with clean paper towels. Season generously with kosher salt & ground green peppercorns. Set aside & let come to room temperatures, approx. 1 – 2 hours.
- Preheat the oven to 500 F.
- Meanwhile, make the Garlic Butter. Set aside.
- When the standing rib roast is at room temp rub the garlic butter all over it. Place roast on a sheet pan lined with a wire rack – fat side up & “standing” on its bones. Place in the oven.
- The first 35 minutes will be cooked at 500 degrees F (or 5 minutes for every pound).
- Then drop the oven temp down to 275 degrees F. for the rest of your cooking time. You will want to cook your rib roast for a TOTAL of around 12 minutes per pound this will result in a medium rare center but be sure to use your thermometer.
- Cook beef until well browned & a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil & let rest 30 minutes before slicing.
note: Standing Rib Roast is aka Prime Rib. If you can only find a boneless prime rib, I would recommend reducing the cooking time to 9 minutes per pound as it will cook quicker. Do not use table salt it will result in a too salty roast.
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