A liberal dusting of salt, a quick, crust-forming pan sear, and a stint in the oven is all that’s needed to yield a juicy, flavorful prime rib of beef. This recipe first appeared in our December 2013 issue along with Mike Colameco’s article All is Calm, All is Bright.
What You Will Need
- 7 lb. boneless prime rib, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- Fleur de sel, for serving (optional)
- Heat oven to 450°. Heat a 12″ cast-iron skillet over high heat. Pat meat completely dry with paper towels and generously season with salt and pepper. Cook, turning as needed, until well browned on all sides, 12–15 minutes. Arrange meat fat side up and place in oven; roast for 1 hour. Reduce oven to 300°; roast until desired doneness, 1–1½ hours for medium-rare, or until an instant-read thermometer inserted into the thickest part of meat registers 120°. Transfer meat to a cutting board and cover loosely with aluminum foil; let rest 20 minutes before slicing. Season with fleur de sel and more pepper, if you like; serve pan drippings on the side.