PRIME RIB ROAST
By slowly bringing the prime rib (standing rib roast) up to temperature in a low oven, then searing after, you get a perfectly cooked interior and a beautifully brown crust.
Servings: 10 people
Calories: 1384kcal
Ingredients
- 1 10 pound prime rib roast (4 ribs)
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoons Kosher salt or 1 ½ tablespoons sea salt
- 2 tablespoons freshly ground black pepper
Instructions
- Prepare the beef. Preheat the oven to 250°F. Set the beef on a plastic cutting board (line with parchment paper for easy clean-up). Use a sharp knife to make shallow cuts from one corner to the other on a diagonal one inch apart forming a cross-hatch pattern. Rub butter on the cut ends of the roast. In a small bowl, add the flour, salt, and pepper and stir to combine. Massage the flour mixture all over the beef.
- Roast low and slow. Transfer the meat, rib side down, to a Dutch oven or roasting pan. Roast in the oven, uncovered until a thermometer inserted into the middle of the roast reads 115°F (at least 3 hours). Remove and cover, resting for 20 minutes (If using a Dutch oven, simply add the lid). This will allow the juices to stay in the meat and carry-over cooking will result in medium-rare 125°F cook). Refrigerate if making ahead. Proceed to step 3 when ready to serve.
- Reverse sear and serve. Preheat the oven to 500°F. Roast uncovered for 7 to 15 minutes to get the desired crust. Allow the internal temperature to reach 130°F for a perfect medium-rare. Remove the roast to a cutting board, carve (no need to rest), and serve.
Nutrition
Serving: 1rib | Calories: 1384kcal | Carbohydrates: 2g | Protein: 62g | Fat: 123g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 53g | Trans Fat: 0.1g | Cholesterol: 280mg | Sodium: 1598mg | Potassium: 1006mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 70IU | Calcium: 36mg | Iron: 7mg