Slow-Roasted Prime Rib
3 to 4-bone beef rib roast (about 8 lb.), preferably from the small or loin end and Prime grade if possible (buying guide below for number or people serving)
3 TBS fleur de sel or other flaky sea salt
1-1/2 TBS coarsely cracked black pepper
1 TBS extra-virgin olive oil
8 to 10 sprigs rosemary
8 to 10 sprigs thyme
10 medium cloves garlic, minced
1/3 cup extra-virgin olive oil
Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.
Position a rack in the center of the oven and heat oven to 500ºF.
Combine the salt, pepper, garlic and herbs with olive oil to create a thick paste. Let sit for as long as possible.
Trim excess fat from the roast, then coat evenly with the oil/herb mixture.
Place the roast, ribs down or fat side up, in a heavy stainless-steel or other metal pan. Put the roast in the oven for 20-25 min. to create a nice crust.
Keeping the oven closed, turn the temperature down to 200ºF and slow roast. The time will depend on the weight of the roast – approximately 10 to 15 minutes per pound. With a thermometer inserted in the center of the cut should read 120º to 125ºF for rare, 130º to 135ºF for medium-rare. Let the meat rest at least 30 minutes before carving to retain juices.
Guide for the size roast you’ll need, for a generous serving, figure on two people per rib:
six (6) people – three (3) rib roast
eight (8) people – four (4) rib roast
ten (10) people – five (5) rib roast
twelve (12) people – six (6) rib roast
fourteen (14) people – seven (7) rib roast
Don’t bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.
The Real Secret to a Perfect Prime Rib A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan!). We recommend rare or medium-rare. Cooking it beyond medium is a waste of a superior cut of meat. Remember that the roast’s temperature will rise at least 5 degrees after you remove it from the oven.
The slices taken from the ends of the roast will be the most done, and the middle will be the least done, so you should be able to suit the preferences of everyone at the table. Serve with pan drippings and horseradish on the side.