Mom’s Perfect Prime Rib Roast

This meal is a family tradition. It really deserves to be cooked more than only on Christmas.  It is a particularly spectacular presentation for a New Years’ Eve dinner as well.  When you present this large joint of beef, partially sliced and sitting on your best platter it is magnificent and will have your adult guests and kids eagerly awaiting a slice. It is crusted and redolent; deep brown on the outside and a rich red to pink inside, with the tips of the rib bone peaking out on the edges, truly an unforgettable main course.

Prime rib roast is such a simple thing to prepare too. Our method makes it even easier. I recommend buying a little more than you think you will need.  Because there are so many meals (like sandwiches, hash, soup) to make with the left-overs, this prime rib is all the more affordable.

• Start with a Prime Rib Roast, usually three to four ribs will feed a family.
• Pre-heat your oven to 500 degrees F.
• Coat the meat with flour and season with Kosher or Sea Salt and ground pepper.
• Place on a rack, fat side up, in a roasting pan, and put in the 500-degree oven for 15 to 20 minutes per rib.

15 minutes per rib gives you rare, but not bloody. 20 minutes gives you medium (to medium rare in the center). It’s best not to over cook beef like this because you can reheat to serve again. Also, invest in an inexpensive oven thermometer to be sure you oven reaches the 500-degree mark.

After cooking for 15 – 20 minutes per rib, (ex: 4 ribs is 1 hr to 1hr 20 minutes) TURN OFF THE OVEN.  LET THE MEAT SIT IN THE CLOSED OVEN FOR 2 HOURS.  DO NOT Open the oven door during the entire cooking process! Put a piece of duck tape over the oven door!  Your guests will ask you why. It’s a fun for the party.  And it creates mystery about what’s going on!   When you remove the meat, let it rest (so that the juices don’t run out) while you prep all the side dishes and get people to the table. Then carve. Your guests will be amazed. Which is why this is such a superstar for New Year’s Eve or Christmas.

How simple is this? A joint of beef, and three ingredients.

Here is why this method works so well; the flour helps seal in the moisture with the salt and pepper. The searing hot oven sears in the juices and browns the outside. Obviously, if you left the heat on, even at a lower temperature, the meat would over cook. As the oven looses heat the meat slowly and gently cooks.

You will notice there will be scant pan drippings. If you family loves gravy, skip the flour coating.  If a more zesty taste is to your family’s liking, heavily coat the meat with a sea salt and fresh ground pepper. Use enough to form a thin crust. A little Olive Oil or butter will help the salt and pepper stick. Some people add cayenne pepper, but I feel if you have a really good piece of meat you lose of the nuance of the beef.  Any seasonings you use will guarantee you a memorable dinner to mark any special occasion or just to show your family you care.