Prime Rib Roast
This recipe is adapted from Sam Sifton, and it’s the only way I’ll ever make prime rib, unless I’m catering Passover and have to eliminate the flour (true story). That one still got me a marriage proposal…and I’m already married.
Honestly, every time I make this, usually just once a year at Christmas, I’m tempted to place a restaurant bill holder in front of each of my guests… even my own family! It’s a real challenge to get the temperature perfect while having everyone seated and ready to dig in. (Again, just ask me about the Seder!)
INGREDIENTS
1 3-4 rib roast of beef, approximately 8-10 lbs
2 tbsp unsalted butter
1/4 cup all-purpose flour
2 tbsp kosher salt
2 tbsp freshly ground pepper
DIRECTIONS
Remove roast from the refrigerator 2-3 hours before cooking.
Preheat oven to 450 degrees.
Rub butter on the cut ends of the roast.
Combine flour, salt, and pepper in a small bowl, and then massage the mixture all over the meat.
Set the roast rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20-30 minutes or until the roast is nicely darkened. Reduce oven to 350 degrees and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Transfer the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.