Old Fashionned Roast of Prime Rib

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The aroma when you arrived home to the scent of a roast in the oven is why this simple meal must be written.  Nothing compares.

I’ve cooked a four rib roast and an extra large eight rib roast.  In my family, a four rib roast serves 4 adults. Yes, it’s a feast.

The principal is the same no matter what size roast if it’s bone in or boneless.  Some people have their butcher cut away the bones and then tie them back on to cook as such. This makes carving easier later.  I just leave my roast in tact – as pictured above – because of the ceremonial aspect of the moment it’s ready to serve.

This photo my daughter took of her plate.  At more formal meals I assemble and serve all plates in the same way and create height.  This is a family favorite for special occasions – you have to decide what qualifies as a special occasion.  Sometimes for me it’s because everyone is home at the same time.

Set your roast out for an hour before.  This brings it to room temperature.  Of course you have the option to skip this step as some do.  I find my results are better when I take it out ahead of time.

Preheat your oven to 500 degrees F.  Set your roast in your roasting pan, trim off where there is too much fat leaving a layer of fat on your roast.  Massage into all sides of your roast a mixture of Worcestershire Sauce, Keens dry mustard, sea salt and freshly ground black pepper.  You are putting enough on that you see it and it forms a nice crust in your hot oven.  I slide this roast into the oven fat side up – that is bones down.

It takes about 20 minutes, but keep your eye on it because you only want to turn your oven down to 325 degrees F when you have a beautiful caramelized brown crust forming on your roast.

That’s it.  It’s about 15 min per pound at that point but I highly recommend you rely on your thermometer to decide when it is done to your liking.   The most popular way to allow for all tastes in doneness is to remove it from the oven when your thermometer reads rare.  Set it to the side and tent with foil so it sits and the juices don’t escape when your carve.  Usually, at this time I defat the drippings and make a gravy or pan juice – pictured above.  This roast is eye-rolling good – promise.

Mashed potato, green beans and sometimes even Yorkshire pudding make it’s way onto the plate.  A quick vinegary cucumber and onion side is perfect with the beef and a recipe from generations ago.

 

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