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Prime Rib Roast

AmericanMain CourseMedium
Prep
15 min
Cook
75 min
Total
270 min
Serves
10–12
✦

Ingredients

  • 13-to-4-rib roast of beef, approximately 8 to 10 pounds
  • 2 tbspunsalted butter
  • 0.75 cupall-purpose flour
  • 2 tbspkosher salt
  • 2 tbspfreshly ground black pepper

Method

  1. 1Remove the roast from the refrigerator 2 or 3 hours before cooking to bring to room temperature.
  2. 2Preheat oven to 450°F.
  3. 3Rub butter on the cut ends of the roast.
  4. 4Combine flour, salt, and pepper together in a small bowl, then massage the mixture all over the meat.
  5. 5Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 minutes until the roast is nicely darkened. Reduce oven to 350°F; bake an additional 25 minutes, then continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125°F (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into large slabs or off the bone entirely and then thin slices.

Notes

This is a standard, classic take on a beef rib roast. The fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding. Handwritten note on the binder copy suggests a low-and-slow approach: reduce oven to 225°F (rather than 350°F) after initial sear — this will significantly extend cook time but produces excellent results. Total time does not include the 3-hour room temperature rest.