Meat expert Josh Ozersky walks you thorough the basics of the ultimate special occasion roast, prime rib.
Standing Rib Roast Recipe
When shopping for a rib roast, the term “standing” refers to cuts that still have their bone intact. If the piece you get has not been trussed with butcher’s twine yet, the butcher at the market can do it for you. Trussing the meat helps it to retain its shape and cook evenly.
When roasting a large cut of meat like this, it’s best to leave it at room temperature for about 2 hours before roasting – this will take the refrigerator’s “chill” off of it and help the meat to roast more evenly. The best way to gauge doneness on meat is with a thermometer – if you don’t have one, grab one from a kitchen supply store. It’ll be there to help you for years to come. Beef cooked to 120ºF is rare; 140ºF is medium; 160ºF is well.
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon red pepper flakes
1 (3-bone-in) standing rib roast, trussed
Kosher salt and freshly ground black pepper
High quality extra-virgin olive oil, for serving (optional)
In a small bowl, stir together the olive oil, garlic, and red pepper flakes. Allow the mixture to infuse for at least 2 hours, up to overnight.
Preheat an oven to 400F.
Place the meat on a baking sheet and rub all sides of it with the infused olive oil. Season the outside generously with salt and pepper and place the meat bone side down. Roast the meat until crispy golden brown on the outside and cooked to your desired doneness (based on the head note above, take the meat out of the oven when it’s about 5ºF shy of your desired doneness and let it rest on a cutting board for at least 20 minutes before slicing – it will finish cooking through as it rests).
To serve the roast, cut off and discard the twine. Cut the bones off from the meat. Carefully cut the deckle from the top of the roast and thinly slice. Trim any excess white fat from the center of the roast and thinly slice it. If desired, drizzle the sliced meat with some high quality extra-virgin olive oil and serve immediately.
In association with Rachael Ray at www.rachaelray.com