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Roast Prime Rib

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"A glorious piece of meat needs little more than a dusting of seasonings—and this classic American recipe proves just that."

List of Ingredients

â—¦ 1 prime rib, trimmed
â—¦ 3 tablespoons flour
â—¦ 1 tablespoon dry mustard
â—¦ 2 teaspoons salt
â—¦ 2 teaspoons freshly ground black pepper
â—¦ 1 cup dry red wine


Recipe

Before cooking, let prime rib come to room temperature. Heat oven to 450° F. Combine flour, mustard, salt, and pepper in a bowl and mix well. Rub mixture all over prime rib.

Tie short ribs with kitchen twine and place in a large roasting pan. Place prime rib, fat side up, on top of ribs. Roast meat for 20 minutes on lowest rack. Reduce heat to 325° F and continue roasting, basting frequently with pan juices, for about 15 minutes per pound.

After 1 ¾ hours, pour wine over meat.
Continue roasting and basting until an instant-read meat thermometer reads 120° F for medium rare. Remove meat from oven, allow to rest for 30 minutes, then carve and serve.

Serves 10



• Cook's Note:
Have your butcher trim the fat and remove the chine bone and short ribs from a prime rib roast. Ask your butcher to tie and weigh the roast after trimming, as cooking time is calculated by trimmed weight.