To me, a Prime Rib Roast is a special treat. Choose your roast carefully, paying attention to the size of the “eye” of meat in relation to the fat and the amount of marbling of fat through the meat. Expect to serve 2 people per rib. While the roast is resting, you may chose to use some of the fatty drippings to bake Yorkshire Pudding on the side. The leftovers, if you have any, make wonderful French Dip sandwiches.
5 pound beef rib roast, raw
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder, optional
1 Tbsp canola oil or other vegetable oil
1. If your butcher hasn’t already done so, cut the bones away from the roast and tie them back onto the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to use the ribs as a roasting rack.
2. Remove the roast to room temperature 2 hrs before cooking.
3. Position the oven rack as needed and preheat the oven to 500° or 450° convection.
4. In a small bowl, combine the salt, pepper, and garlic powder.
5. Pat the roast dry with paper towels, then rub all over with the oil. Season with the spice blend. If desired, cut the strings to separate the ribs before seasoning the whole roast and then tie the ribs back on with fresh kitchen string.
6. Place the roast fat side up and rib side down in a roasting pan. Insert an oven safe thermometer into the thickest part of the roast, making sure the thermometer doesn’t touch fat or bone.
7. Place the roast in the preheated oven. Brown the roast at high temperature for 15 minutes, then reduce the temperature to 325° or 300° convection. Roast until the thermometer reads the desired temperature as follows: Rare – 130°, Medium-Rare – 140°, Medium – 150°. For Well Done, cook to 160°, but this is not recommended.
8. Remove the roast to a platter and tent loosely with foil. Let rest 20 minutes before carving.
9. Use the resting time to bake Yorkshire Pudding, if desired.