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New Year's: Ken Hall's Standing Rib Roast

Source of Recipe


From "The Pastry Queen Christmas" by Rebecca Rather



List of Ingredients



• One 8-pound 4-bone prime rib of beef, choice grade
  
• ¼ cup olive oil
  
• 1½ Tbsp kosher salt
  
• 1 Tbsp freshly ground black pepper (medium grind)
  
• Leaves from 6 thyme sprigs, minced
  






Instructions



1. Ask your butcher to slice between the bones and meat, and then tie the bones back into place for roasting and easy carving. Place the roast on a large cutting board and let stand at room temperature for about 1 hour. Lightly coat the meat with olive oil. Evenly pat the salt, pepper, and thyme into the roast. Let the roast rest for an additional 30 minutes. If some of the seasoning has fallen off, roll the roast in any that has collected on the cutting board.
   
   
2. Preheat the oven to 425° F.
   Heat a large, heavy skillet or roasting pan over medium-high heat and sear the meat on all sides, including the bones, 7 to 8 minutes total. Transfer to the oven and roast for 25 minutes, then reduce the oven temperature to 250° F and continue roasting until a meat thermometer placed in the center of the meatiest portion of the roast (not touching bone) reads 115° F for rare, 125° F for medium-rare, and 130° F for medium. (Once the oven temperature is reduced, it will take about 2 more hours for medium, less for rare or medium-rare.)
   
   
3. Remove from the oven and let rest for 30 minutes before carving. The meat will continue to cook after being taken from the oven. Resting also "gives the wonderful juices time to slow down their haste and keeps them from wandering around on your cutting board not being enjoyed," Ken says. Save the end slices for those who like their meat better done. Carve and serve the meat on warmed dinner plates.
   
   Makes 8 to 12 servings