Roast Prime Ribs of Beef

A prime rib roast doesn’t need much fussing. Salt, pepper, high heat to start, then a lower, gentler roast to finish. The ribs act as a natural rack, holding the fat cap up so it bastes the meat as it renders down.

That initial blast of high heat is what builds the crusty, caramelized exterior. Dropping the temperature after 30 minutes lets the inside cook evenly without drying out the edges. A meat thermometer is your best friend here: pull it when it reads 5 to 10 degrees below your target, because it keeps climbing during the 20-minute rest.

Don’t skip the pan sauce. The drippings left behind in that roasting pan are pure gold. Skim off the fat, deglaze with beef stock, add a sprig of thyme, and simmer. Ten minutes and you’ve got a sauce that needs nothing more than a splash of Worcestershire.

Pro Tips

• Bring the roast to room temperature before it goes in the oven. A cold center throws off the cooking time and gives you an overcooked outside with a raw middle.
• Rest the meat covered for the full 20 minutes. Cutting too early sends all those juices onto the cutting board instead of staying in the meat.
• For medium rare, pull at about 120 to 125 on the thermometer. Carryover heat brings it to 130 to 135 during rest.

Variations

• Rub the roast with a paste of garlic, fresh rosemary, and olive oil before seasoning for a herbaceous crust.
• Make a horseradish cream on the side: sour cream, prepared horseradish, a pinch of salt, and a squeeze of lemon.
• For a Yorkshire pudding pairing, save some of the rendered beef fat from the pan and use it to grease the pudding tin.