The Ultimate Prime Rib Recipe by Michael Symon
Level: Easy
Servings: 6
Nutrition Info Per Serving Serving Size: 1 of 6 portions; Calories: 2174; Total Fat: 193 g; Saturated Fat: 80 g; Carbohydrates: 3 g; Dietary Fiber: 1 g; Sugar: 0 g; Protein: 99 g; Cholesterol: 435 mg; Sodium: 1469 mg.
Total Time: 4 hours Prep Time: 1 hour 25 minutes Cooking Time: 2 hours 35 minutes
Introduction
Michael Symon is a devoted carnivorehe makes his own sausages, sports butcher-diagram tattoos, and happily digs into serious cuts of meat. For a memorable holiday roast, Symon's classic prime rib is an ideal showstopper.
Ingredients
- 1 four-bone prime rib, bones and extra fat trimmed and saved
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 garlic cloves, left unpeeled and crushed
- 4 ounces arugula (optional)
- 2 teaspoons extra-virgin olive oil (optional)
Steps
- Coat the prime rib thoroughly with salt and pepper, then chill in the refrigerator overnight.
- Remove the roast from the fridge about 1 hour before cooking so it comes to room temperature.
- Preheat the oven to 400F (204C).
- Place the reserved rib bones in the bottom of a roasting pan, bone-side up, to act as a rack; scatter the reserved fat and trimmings around them. Roast the bones and trimmings for 30 minutes to render some fat.
- Take the pan out of the oven, lay the rosemary across the bones, and set the prime rib on top. Add the crushed garlic to the pan with the trimmings and spoon some rendered beef fat over the roast. Return the pan to the oven.
- Roast for 30 minutes, then baste the meat.
- Lower the oven temperature to 350F (177C) and continue roasting until the internal temperature reaches 125130F (5254C) for medium-rare, about 1 hour 15 minutes. Baste with pan drippings every 30 minutes. Keep in mind the roast will carryover cook while resting.
- Remove the roast from the oven and transfer to a cutting board; let rest, uncovered, for 20 minutes. Slice to your preferred thickness and, if desired, finish with arugula and a drizzle of olive oil.
Photograph by Yunhee Kim. Courtesy of Recipe Iseasy Magazine.
