Slow-Roasted Prime Rib Roast with Rosemary
Rich, meaty rib roast is a classic for holiday meals. It’s traditional with Horseradish Cream Sauce or an easy beef gravy. This recipe feeds a crowd, but if your group is smaller, no worries: Leftovers will keep for 4 to 5 days and are superb for sandwiches, steak-and-eggs or even diced for a superb Cobb salad.
Serves 12 to 14
- 3 tablespoons finely chopped fresh rosemary needles
- 4 garlic cloves, minced
- 1 1/2 tablespoons kosher salt
- 2 teaspoons black peppercorns, coarsely cracked
- 1 1/2 tablespoons extra-virgin olive oil
- 1 (4-rib) standing beef rib roast (8 to 9 pounds), most (but not all) fat removed, bones cleaned and roast tied by your butcher
Preheat the oven to 275˚F. In a small bowl, combine rosemary, garlic, salt, cracked pepper and the olive oil and stir. Rub the roast all the over with the paste and place bone-side down in a roasting pan. Roast in the middle of the oven until a meat thermometer inserted into center of roast registers 130˚F for medium rare or 135˚F for medium, 2 1/2 to 3 hours.
Remove roast from the oven, tent with foil and let rest 20 minutes. Increase the oven temperature to 500˚F. Remove foil and return roast to the oven. Roast until the exterior of the beef is very crisped and browned, 10 to 15 minutes. Transfer roast to a cutting board. Remove string. Carve the roast by running a long, sharp knife between the rib bones and meat to separate them. Arrange slices on a platter; cut between bones and place them on the platter as well (there’s a lot of meat on the bones and some people may want one).