RECIPES

Roast Prime Rib of Beef

  • canal-house-prime-rib.jpg

     (Canal House Cooking)

  • * Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer. * Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.

    * Christopher Hirsheimer served as food and design editor for Metropolitan Home magazine, and was one of the founders of Saveur magazine, where she was executive editor. She is a writer and a photographer. * Melissa Hamilton cofounded the restaurant Hamilton’s Grill Room in Lambertville, New Jersey, where she served as executive chef. She worked at Martha Stewart Living, Cook’s Illustrated, and at Saveur as the food editor.  (Canal House Cooking)

  • Prep Time

    20min

  • Cook Time

    4hr

  • Total Time

    4hr 30min

  • Servings

    8

We favor roasting large cuts of meat at a low temperature; the gentle heat cooks them evenly throughout (which means beautifully rosy pink slices of beef). 

Ingredients

  • 18-12 pound prime rib roast of beef, tied between the ribs
  • Salt & Pepper

Preparation

Step 1

  • Preheat oven to 200°. Generously season roast all over with salt and pepper.

Step 2

  • Heat a heavy skillet large enough to accommodate the roast and sear the meaty sides of the roast until nicely browned, 5–10 minutes.

Step 3

  • Transfer the roast to a large roasting pan, rib side down, and roast in the oven until the internal temperature reaches 120° for rare, 130°–135° for medium-rare, and 140° for medium, 3–4½ hours.

Step 4

  • Transfer the roast beef to a carving board or a warm serving platter and let it rest for 30 minutes. Remove string before carving the roast.