This rare prime rib roast is the ultimate showstopper for holiday gatherings or special weekend dinners. The method involves a high-heat sear followed by a slow cool-down in the oven, resulting in a beautifully crusty exterior and a tender, pink interior that stays warm for hours. The simplicity of seasoning allows the rich, beefy flavor of the prime cut to shine through. With a 12-pound roast, this recipe serves a large crowd, making it ideal for celebrations. The technique ensures every slice is succulent and flavorful, offering a restaurant-quality experience in your home kitchen. It pairs wonderfully with roasted root vegetables and a red wine reduction.
Rare Prime Rib
Description
This rare prime rib roast is the ultimate showstopper for holiday gatherings or special weekend dinners. The method involves a high-heat sear followed by a slow cool-down in the oven, resulting in a beautifully crusty exterior and a tender, pink interior that stays warm for hours. The simplicity of seasoning allows the rich, beefy flavor of the prime cut to shine through. With a 12-pound roast, this recipe serves a large crowd, making it ideal for celebrations. The technique ensures every slice is succulent and flavorful, offering a restaurant-quality experience in your home kitchen. It pairs wonderfully with roasted root vegetables and a red wine reduction.Ingredients
Directions
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Remove the prime rib roast from the refrigerator at least two hours before cooking to allow it to reach room temperature.
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Preheat the oven to 500&# 194;°F (260ðC).
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Pat the roast dry with paper towels and place it in a shallow roasting pan.
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Liberally sprinkle the fatty top and sides of the roast with kosher salt and freshly ground black pepper, pressing gently to adhere.
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Loosely tent a sheet of aluminum foil over the top of the roast to protect the oven from spatter.
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Place the roast in the preheated oven and roast for exactly 55 to 60 minutes. Do not open the oven door during this time.
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When the timer goes off, turn the oven OFF. Do not open the door.
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Leave the roast in the closed oven for at least 1 hour, or until the oven cools to a lukewarm temperature (about 2 hours total time in oven).
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Carefully remove the roast from the oven, discard the foil, and let it rest on the counter for 10 minutes before carving.
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Slice against the grain and serve.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2955.5kcal
- % Daily Value *
- Total Fat 95.3g147%
- Saturated Fat 35.4g177%
- Cholesterol 1021.5mg341%
- Sodium 885.3mg37%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 449.5g899%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Butcher Preparation: Ask your butcher to remove the chine bone and trim excess fat, then tie the roast to hold its shape for easier carving.
Timing Guide: The roasting time is approximately 5 minutes per pound or 15 minutes per rib. For smaller roasts: 2-rib (4.5-5 lbs) roast for 25-30 minutes; 3-rib (8-9 lbs) roast for 40-45 minutes.
Safety: Use a meat thermometer to check doneness if desired. For rare, the internal temperature should reach 120-125ðF during the initial cook phase. The residual heat in the closed oven will continue to cook the meat gently.
Storage: Wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 3 days. Reheat gently in a low oven or slice and add to soups and salads.
