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Rare Prime Rib

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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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 2955.5
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 12 pound Prime rib roast
  • 1 tbsp Kosher salt
  • 1 tbsp Freshly ground black pepper
Directions
  1. 1
    Remove the prime rib roast from the refrigerator at least two hours before cooking to allow it to reach room temperature.
  2. 2
    Preheat the oven to 500&# 194;°F (260ðC).
  3. 3
    Pat the roast dry with paper towels and place it in a shallow roasting pan.
  4. 4
    Liberally sprinkle the fatty top and sides of the roast with kosher salt and freshly ground black pepper, pressing gently to adhere.
  5. 5
    Loosely tent a sheet of aluminum foil over the top of the roast to protect the oven from spatter.
  6. 6
    Place the roast in the preheated oven and roast for exactly 55 to 60 minutes. Do not open the oven door during this time.
  7. 7
    When the timer goes off, turn the oven OFF. Do not open the door.
  8. 8
    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).
  9. 9
    Carefully remove the roast from the oven, discard the foil, and let it rest on the counter for 10 minutes before carving.
  10. 10
    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.

Keywords: prime rib, roast beef, rare, holiday dinner, christmas dinner, thanksgiving, beef roast, center cut, high heat roast, slow cool, carving, special occasion
Read it online: https://www.chefs-mate.com/recipe/rare-prime-rib-2/