This method of searing at a very high heat and then slow roasting to cool allows the juices to seal beautifully in the Prime Rib making it delicious enough for any special occasion! The peppered crust compliments the beef in a mouth watering way that has become the preference and tradition for our Christmas dinner.
Purchase at least a half Rib per person, or about one rib each for generous portions.
A prime rib roast, or standing rib roast, is cut
from the back of the upper rib section of the steer, and it usually
comprises a total of seven ribs. To make the seared Prime Rib, you'll need at least a three-bone rib roast, which can be cut either from the chuck end or the loin end of the rib section. This is from the same section known as Ribeye for steaks.
Important: Bring the Rib Roast all the way to room temperature before
starting! That is leave out OVERNIGHT! Allow another 2 1/2 to 3 hours before serving it, for prep, roasting and cooling time. The roast needs the oven all to itself, plan your other dishes accordingly.
When ready turn on the oven to preheat it as
hot as it will get, yes a minimum of 550 degrees preferably hotter!! This is the key!
While the oven is heating prepare the Roast:
Lightly oil the bottom of a roasting pan so that you will have drippings for gravy later, place the beef in it to work with and begin by rubbing the entire cut with salt well.
Next peel several cloves of garlic. Make small cuts with a small, pointy and sharp knife straight down into the outer, FATTY PARTS of the meat ONLY. Firmly push pieces of garlic cloves into the slits on top, it's ok if they stick out. About 2-3 medium sized cloves per Rib will add a lot of flavor. Cut up larger cloves and distribute.
In a small mixing bowl stir together 1/2 cup (or more) of creamy Dijon mustard (depending on Rib size) with 2 teaspoon of salt and 2 teaspoons each of dried
crushed rosemary and/or thyme. Increase all amounts for larger if you need it. Mix well then carefully spread the mixture onto the Roast, using a pastry brush or the back of a spoon, covering everywhere and as thick and thoroughly as possible.
Next, tilting the roast carefully and starting towards the bottom, carefully sprinkle about half of a spice bottle of
butcher-ground, black pepper
heavily covering the mustard coating entirely! Then re-coat any smeared off areas with the pastry brush and more mustard as you work your way up until the pepper completely seals in and covers the top. Do your best to cover the sides too. Butcher ground is not crushed pepper. The better you coat every inch with the mustard mixture and pepper, the better you will seal in the juices and the more flavorful your roast and drippings will be.
Now, if the oven is VERY HOT, that is preheated to a minimum 550, and the roast is also at room temperature (I can't emphasize this enough) it's time to place it inside closing the door very quickly to maintain the high oven heat!
NOTE==the standard roasting recipes out there call for oven 500, 5 minutes per pound.
Making the oven hotter and using less time will be juicer meat and a blacker outer crust and a smokey kitchen ---but worth it.
As it sears and the outer crust blackens be ready to turn the fan on high and perhaps open doors and windows for a short time to reduce filling the house with smoke and causing the smoke alarm to go off. This is expected.
Set the timer for at least 20 minutes for the smallest cut of ribs. For medium cuts, 25-33 minutes. For whole sections maintain the heat
for 28-35. Doubtfully you would ever go past 40 minutes. A rule of thumb is 5 minutes per pound, give or take on your cooking preference and oven and how much bone is in the meat.
When the outer crust is blackened and by your timing and preference seems ready to settle down a bit, turn the oven OFF leaving the roast to slowly continue cooking and eventually cool, sealing the juices wonderfully within.
DO NOT open the oven door until it's only barely warm, at least one hour, usually more!
If you decide to use a meat thermometer it will be more as a novelty to look at in the end to confirm your success or gather information for the next roasting. The meat temperature will keep raising after the oven is turned off and again, you shouldn't be opening the door to look at it.
Never cut into warm meat to "check it", this escapes the juices.
Though this style of roasting always
seems risky in the sense it will be undercooked or overcooked, it has been fool proof again and again. If you follow the important basics of bringing the meat to room temperature, crusting it, searing it and then letting it roast slowly as the oven cools you will end up with a success. I have never had anything less than a delicious roast using this method, though at times experienced an unintentional variety of meat temperatures: well to med-well or med-rare and med-rare to rare if under. But
always delicious and something savory for everyone!
Expect the outer sides to be more roasted and the inner less done. Adjust your minutes according to your preference. Every minute counts so keep track and gage it with your intuition, experience and senses as best you can. Definitely expect the outer crust to blacken and the oven to smoke as it sears.
Remember to keep the heat of the over to at least 550 for the first part, then leave the oven door CLOSED once it has been turned off! This is the slow-roasting part of the cooking that makes your roast impressively juicy.
Don't worry if it looks like a black lump when you take it out of the oven. Once it is served you will be pleased!
Consider serving with:
A sauce of horse-radish mixed with sour cream and seasoned with salt.
Garlic mashed potatoes.
Add bone broth or beef broth to the drippings right from the cooking pan of the meat ,adding leftover water from potatoes and/or other veggies, and thickened easily with a spoonful of mashed potatoes.
Asparagus, or brussel sprouts.
Add a robust Cabernet and you have a feast!
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