Prime Rib
Ingredients:
10 pound standing rib roast, Prime grade, if available. Choice or select is optional.
Salt
Fresh cracked black pepper
Cheese cloth
Instructions:
Season the Prime Rib:
Three days before cooking, wrap the roast in a single layer of cheesecloth and place bone-side down, on a rack in a pan, in the refrigerator to slowly dry out the outer areas of the roast. This will aid in browning and flavoring the meat.
A day before cooking, generously season the prime rib roast with salt on all sides. Refrigerate overnight. This allows the seasoning to penetrate the meat.
Bring to Room Temperature:
Remove the prime rib from the refrigerator and let it sit at room temperature for 3 to 4 hours before cooking. This ensures even cooking. Gernerously season the entire roast with fresh cracked black pepper.
Preheat the Oven:
Preheat your oven to a low temperature, around 225°F (107°C).
Slow Roast:
Place the prime rib, bone-side down, on a rack in a roasting pan.
Roast in the preheated oven. The cooking time will be approximately 3 to 3.5 hours, but the key is to monitor the internal temperature.
For medium-rare, remove the roast when it reaches an internal temperature of 120-125°F (49-52°C). Use a meat thermometer for accuracy.
Rest the Meat:
Remove the roast from the oven and let it rest for at least 30 minutes. It’s important not to skip this step as it allows the juices to redistribute.
Sear the Roast:
Just before serving, preheat your oven to its highest setting (500-550°F, 260-288°C).
Place the rested prime rib back in the oven and sear for 6-10 minutes or until you’ve achieved a crispy, browned exterior.
Carve and Serve:
Take the roast out of the oven, carve, and serve immediately.