I would not necessarily consider myself a roast person, not that I am particularly opposed to large hunks of meat, but I am either cooking in a tiny nyc apt and a roast is far too indulgent and means i have to remove everything being stored in the oven or there is a grill nearby and at this time of year I am happy to let others freeze their asses off.
I came across this recipe in one of those desperate middle-of-the-grocery-store phone searches, trying to find any acceptable recipe just to get the heck outta there. If you don’t know what i’m talking about you are either wayyyy too organized or don’t have a hubs who calls at noon to nonchalantly (and with only the best intensions) suggest a roast for his brothers birthday dinner that night. Cue the monkey wrench, panicked phone search, “get a grip” chat with self on the subway ride home and surprisingly the best hunk of meat i’ve ever tasted.
And that my friends is my christmas lesson: plan for the best but be prepared for the worst because shit will always hit the fan but that is when the best recipes and memories are made.
Oh, and always make enough for leftovers. The steak sandies are unreal.
- 1 bone-in prime rib roast*
- kosher (or coarse) salt and pepper
- Season the roast generously with salt and pepper and let sit in the refrigerator, uncovered, overnight or as long as you can even if its just 30 minutes - this will make for a crustier crust but if you have no time to spare, don't panic, just season the meat and move on to the next step.
- Preheat the oven to 250˚F and place the roast, with fat cap up, on a v-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
- Cook until the center of the roast registers 130-135°F on an instant-read thermometer. This will take 3½ to 4 hours so I like to start checking the temperature after 3 hours.
- Remove the roast from the oven, tent loosely with foil and let rest at least 30 minutes and up to 2hrs.
- Turn the oven up to 500˚F - and get any sides, veggies, drinks etc ready while the oven heats up.
- Put the roast back in the oven and cook until the outside is a crispy dark golden brown, about 10 minutes.
- Carve and serve immediately.**
To make it even easier on yourself, ask them to cut out the ribs and tie them back in place so when it comes time to carve you dont have to worry about cutting around the ribs or removing them yourself.
**This recipe works for roasts of any size - of course the cook time may vary slightly but the target temperature remains the same.
This makes the most delicious leftovers for a steak sandwich or steak and eggs so I would recommend making a little more than necessary.