The Perfect Prime Rib

Yes, it's that time of year where for the holidays, a nice roast.  The classic is the Prime rib roast which is cut from the back of the upper rib section of the steer.   Now for the 'quality' of the meat.  The order that the USDA ranks meat is standard, select, choice, prime.  The majority of supermarkets will have select and choice while prime is usually reserved for restaurants.  However, usually with a special order, or a butcher shop, you can purchase prime meat.  Our local King's supermarket, luckily sells it by default, so every so often, it's also on sale.  I've made this before with Choice meat, but it still doesn't match up to the flavor and texture of Prime.  If you're going to make this, you need to make it with a Prime.  It's a few dollars more a pound, but definitely worth it. 

 

Software:

• 3-Bone beef rib roast ~ 6 lbs.
• 3 tbs. flaky sea salt (fleur de sel)
• 1 1/2 tbs. fresh black pepper
• 1 tbs. olive oli
• 8 sprigs fresh rosemary (i had some frozen)
• 8 sprigs fresh thyme
• 10 cloves of garlic peeled and smashed
• 3 tbs. butter (cut into slices)

Let the beef come to room temperature and season with salt and pepper.  Heat the oven to 325.

 

Add the olive oil to a large pan and when it begins to smoke, add the roast.  You want to brown all the 'non-cut' sides (about 6-8 minutes each side).  Once all the sides are browned, transfer the roast to a small roasting pan, bone side down.

 

Start covering the roast with the thyme, rosemary sprigs, and garlic alternating layers.  Add the pats of butter on top (try not to let anything fall off)  To help the garlic stick, I made small incisions in the roast to put them in.

 

-the uneccessary tool-

I'm not sure why we had bought Oxo Good Grips Meat Pounder, as a regular hammer or a heavy Saucepan would do the the same thing, but it is neat having this.  Especially when you want to tenderize meat or just smash some garlic.

 

 

The boring part:  Put the roast in the oven and baste every 30 minutes from the drippings.  You may need to tilt the pan in order to get any liquid at first.  Cook for about 2 1/4 hrs for medium rare (thermometer should read 140-145).  Remove it from the oven and let rest for at least 15 minutes before carving. For serving, a nice potato side dish goes great,

 

 

The leftovers are great for steak sandwiches too!