Something about a rib roast is comforting. Juicy, fatty, delicious. Served with starchy potatoes, crisp greens and maybe a horseradish sauce, you can’t go wrong and it’s sure to please the omnivores in your life.
Ingredients:
- 1 5 Lb. standing rib roast; look for marbling in the meat, if possible. Doesn’t have to be “prime” as “choice” works well here
- 1/2 Stick (2 ounces) unsalted butter
- Garlic powder
- Kosher salt
- Black pepper, freshly ground if, possible
- 5-8 Garlic cloves, cut in half lengthwise (optional)
- Fresh rosemary sprigs (optional)
Directions:
Preparing the roast (can be morning of, just disregard wrapping the roast):
- Two days before roasting, unwrap the roast and using a fork, puncture all sides of the roast.
- In a microwave safe bowl, melt the butter.
- If using garlic cloves, use a paring knife and insert cloves throughout the meat of the roast.
- Working one side at a time, brush the butter onto the roast seasoning with garlic powder, light kosher salt, and fresh ground pepper. Complete for all three sides of the meat.
- Wrap in plastic wrap and then aluminum foil. Place on a plate or tray and return to the refrigerator.
Roasting:
- Take roast out of fridge for at least one hour to help remove the chill. When about 20 minutes remain, preheat oven to 375F degrees.
- Place roast onto rack in a roasting pan. Add two cups of water to bottom of pan (this will help eliminate some of the fat smoke during the roast). If using fresh rosemary, place the sprigs in between the butchers twine. Insert a meat probe into the middle of the roast (see tip below).
- Place into the oven and roast with the door closed the entire time for one hour. Turn the oven OFF after the one hour and leave roast inside. Do not open the door.
- After three hours, or about an hour before serving, turn oven back on and bring roast to 130F degrees internal temperature. NOTE: this will ensure a warm red center which is classic for prime rib. The roast will carry over at least 10F degrees once removed from the oven.
- Remove from oven and let stand uncovered on the stove for at least 10 minutes.
- Carve based on desired temp with end cuts being closer to medium well and interior cuts being closer to medium rare.
Options:
- Measure the middle of the roast by placing the probe on top of the roast and adjusting with your fingers until the probe is halfway from each of the long sides. Use your fingers to mark by grabbing the probe right at the edge of the meat. Then, insert the probe in the center of the side as deep as where your fingers have marked it.
- Serve with fresh horseradish sauce or au jus gravy, my fav. Both can easily be made low sodium by making at home and swapping for low salt ingredient, e.g. low/no salt beef broth.
Salt Swaps:
- You control the amount of salt here, but remember, it’s a big roast so salt will go a long way when seasoned on the outside.
Notes:
- As made above, plan for about six hours from removing from the fridge to plating, but the way the fat cooks and renders is incredible.
- You can make this on a grill or smoker, just cook to the 130F and pull, as noted. The cooking time will be far less than the three hours noted above.
- You can make larger roasts but the second heat time will be a bit longer and you may need more butter or garlic cloves given the increase in surface area.
