i made this for my family last christmas and everyone loved it. my husband said, "now that's how prime rib is supposed to taste!" it brought back memories of my grandmothers not-to-be-equalled roast beef.
Prime Rib
Nowadays, most meat markets sell standing beef rib roasts whose smaller connective bones—called the chine bone and the feather bones—have already been removed (the chine is often tied back on to protect the meat from the oven's intense heat), which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.
Photo: André Baranowski
1 5-bone beef standing rib roast (10–12 lbs.),
chine bone removed and tied back on
2 tbsp. kosher salt
1 1⁄2 tbsp. dry mustard, preferably Colman's (see
Canned Heat)
1 1⁄2 tbsp. chopped fresh rosemary leaves
Coarsely ground black pepper, to taste
1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.
2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast (following steps in Carving Prime Rib) and serve with reserved pan juices.
SERVES 8 – 10
Ratings & Reviews (4)
I made this recipe for 40 people on Christmas day. It was a HUGE hit. Perfect mix of spices and lets the really rich beef flavor shine through. I will use this one again for sure!
You know it's going to be good! I like to remove the bones after resting and then roast them in a hot oven for a few minutes until crispy. I then set them on the table mid-meal for anyone who likes to 'gnaw'.
We're definite fans of rib roasts, and think they shouldn't be retired to the category of "Retro Classics." Thanks for working to keep them in the spotlight.
Prime Rib
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