Prime Rib (Standing Rib Roast)
Source: https://www.dallasnews.com/food/recipes/2014/12/23/standing-rib-roast-prime-rib/
Yield: 12 generous servings.
Ingredients
- One 5-rib standing rib roast (10 to 12 pounds), sliced off the bone and tied back on at intervals between the rib bones (the butcher will do this for you)
- 2 to 3 tablespoons coarse salt (enough to cover the whole roast)
- 1-1/2 tablespoons dry mustard
- 1-1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
- Coarsely ground black pepper
Directions
- Season meat and bones of rib roast with salt. Rub mustard all over meat and sprinkle with rosemary. Add enough pepper to liberally cover the whole roast. Place meat rib-side down on a baking sheet. Transfer to refrigerator uncovered, or very loosely covered, for 1 to 3 days; remove roast from refrigerator 3 hours prior to roasting.
- Preheat oven to 450 F with rack set in the bottom third. Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door. Roast until outside begins to brown and sizzle, about 20 minutes.
- Reduce oven temperature to 325 F. Do not open oven. Cook until an instant-read thermometer inserted into the thickest part of the roast reaches 110 to 115 F for rare, 120 degrees for medium-rare, and 125 degrees for medium, about 1 1/2 hours. If meat has not reached desired degree of doneness, cook 10 to 15 minutes more. Once roast reaches 95 F, the temperature should rise 8 to 10 degrees more for every additional 10 minutes cooked. The temperature will continue to climb after the roast is removed from the oven.
- Transfer roast to a carving board; let stand 25 to 40 minutes, loosely covered if desired. (If you want to show off the whole roast at the table first, you can place it on the serving platter.) Cut strings and remove bones. Slice meat across the grain into 1/4- to 1/2-inch-thick slices and transfer to a warm serving platter. Pour any drippings from carving over meat and serve.