Ingredients: |
Ingredients: 1 3-rib standing rib roast (7 pounds) first cut - loin end ribs 10, 11, and 12. Ask for the first 3 ribs from the LOIN end. Make sure roast is tied to keep bones attached during cooking.
Salt and fresh ground pepper
Au juice and horseradish sauce if desired to pass
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Directions: |
Directions:Purchase the roast one week ahead and dry-age it. Refrigerate the roast on a rack set over a paper-towel cake pan for five to seven days.
Once the roast has aged, shave off the dehydrated exterior layer of the roast with a sharp knife.
Bring roast to room temperature 3 hours before cooking.
Adjust oven rack to low position and heat oven to 200 degrees.
Heat a large roasting pan (set over two burners if necessary) at medium-high heat. Place roast in hot pan and cook on all sides until nicely browned and about 1/2 cup fast has rendered, 6 to 8 minutes.
Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
Place roast in oven and roast until meat registers 130 degrees (for medium-rare) about 3 1/2 hours (or about 30 minutes per pound).
Let stand 20 minutes before carving and serving.
Transfer to a cutting board and use an electric knife to carve:
To carve, remove the twine and set the roast on a cutting board, rib bones perpendicular to the board. Using a large fork to hold the roast in place, cut along the rib bones to sever the meat from the bones.
Set the roast cut side down; carve the meat across the grain into thick slices. |
This recipe for Perfect Prime Rib is from