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Roast Prime Rib of Beef

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"A prime rib roast is an excellent choice for a special occasion. It is important to choose the beef with care, so seek out a source that carries high-quality, dry-aged beef. Allow the roast to sit at room temperature for up to one hour before cooking."

List of Ingredients

◦ 1 prime rib roast with 3 to 4 ribs, 7 to 8 pounds trimmed weight
◦ Salt and ground pepper


Recipe

Position a rack in the lower third of the oven and preheat to 500� F. Place the roast rib side down (fat side up) in a roasting pan without a rack. Sprinkle with pepper, if you like. If you wish to salt the roast, do so toward the end of roasting.

Roast for 15 minutes. Reduce the heat to 325� F and continue roasting. After 1 � hours, start testing for doneness by inserting an instant-read thermometer into the thickest part of the meat away from the bone; it should register 125� to 130� F for medium-rare. It should reach this point 2 to 2 � hours after you turned down the heat.

Transfer the roast to a warmed platter, tent with aluminum foil, and let rest for 15 minutes. Meanwhile, skim off any visible fat from the surface of the pan juices, and set the pan over medium heat. Add � cup water and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Bring the juices to a boil and season with salt and pepper. Add water as needed for desired consistency and taste. Pour into a warmed bowl. To serve, carve the roast (see Note) and arrange the slices on a warmed platter or individual plates. Pass the pan juices at the table.

Makes 8 to 10 servings







❧ Note: Carving a Rib Roast
Using the carving fork, position the roast on the carving board so that the bones stand upright. Cut the rib bones away from the large meaty section, called the eye. Lay the roast, top side up, on the board and cut against the grain into slices � to � inch thick. If desired, cut between the ribs to separate them into large "chops."

❧ Pan Juices:
Called jus in French, pan juices are traditionally served alongside a roast. Be sure to degrease the juices well before serving.