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Best Prime Rib

The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center. To achieve this perfect roast, we started by salting the roast overnight. The salt enhanced the beefy flavor while dissolving some of the proteins, yielding a buttery-tender roast. To further enhance tenderness, we cooked the roast at a very low temperature, which allowed the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue. A brief stint under the broiler before serving ensured a crisp, flavorful crust.
Servings: 6
Author: America's Test Kitchen

Ingredients

For the Prime Rib:

  • 1 7-pound beef standing rib roast first-cut (3 bones), meat removed from bones, bones reserved
  • kosher salt
  • ground black pepper
  • 2 teaspoons vegetable oil

For the Au Jus:

  • 2 tablespoons butter
  • 1 shallot chopped
  • 1 tablespoon all-purpose flour
  • 1 jigger dry sherry optional
  • 2 cans beef consomme found on broth and soups aislem or beef broth

Instructions

Dry brine the beef:

  • Using a sharp knife, cut slits in the surface layer of fat, spaced 1 inch apart, in a crosshatch pattern, being careful to cut down to, but not into, the meat.
  • Rub 2 tablespoons of salt over the entire roast and into the slits.
  • Place the meat back on the bones (to save space in refrigerator), transfer to a large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.

Brown the beef:

  • Adjust an oven rack to the middle position and heat the oven to 200 degrees.
  • Heat oil in a 12-inch skillet over high heat until just smoking.
  • Sear the sides and top of the roast (reserving the bone) until browned, 6 to 8 minutes total (do not the sear side where the roast was cut from bone).

Roast the beef:

  • Place the meat back on the ribs, so the bones fit where they were cut, and let cool for 10 minutes.
  • Tie the meat to the bones with 2 lengths of twine between the ribs.
  • Transfer the roast, fat side up, to a wire rack set in a rimmed baking sheet and season with pepper.
  • Roast until the meat registers 110 degrees, 3 to 4 hours.

Finish in a warm oven:

  • Turn off the oven; leave the roast in the oven, opening the door as little as possible, until the meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.
  • Remove the roast from the oven (leave the roast on the baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.

For the au jus:

  • In a large, shallow skillet over moderate heat, melt the butter.
  • Add the shallots to the butter and saute for 2 minutes.
  • Stir the flour into the butter and shallots and cook a minute longer.
  • Whisk in the sherry and cook the liquid out.
  • Whisk in the consomme in a slow stream.
  • Bring the sauce to a bubble and allow to simmer over low heat until ready to serve.

Re-crisp the fat cap:

  • Adjust the oven rack about 8 inches from the broiler element and heat the broiler.
  • Remove the foil from the roast, form into 3-inch ball, and place under ribs to elevate the fat cap.
  • Broil until the top of the roast is well browned and crisp, 2 to 8 minutes.

Slice and serve:

  • Transfer the roast to a carving board; cut the twine and remove the roast from the ribs.
  • Slice the meat into 3/4-inch-thick slices.
  • Season with coarse salt to taste, and serve.

Notes

  • Look for a roast with an untrimmed fat cap (ideally ½ inch thick).
  • We prefer the flavor and texture of prime-grade beef, but choice grade will work as well.
  • To remove the bones from the roast, use a sharp knife and run it down the length of the bones, following the contours as closely as possible until the meat is separated.
  • Monitoring the roast with a meat-probe thermometer is best. If you use an instant-read thermometer, open the oven door as little as possible and remove the roast from the oven while taking its temperature.
  • If the roast has not reached the correct temperature in the time range specified, heat the oven to 200 degrees, wait for 5 minutes, then shut it off, and continue to cook the roast until it reaches the desired temperature.
  • An optional easy au jus recipe from Rachael Rae is included here - or you could make a fancier version like this one from Sip & Feast.