Prime Rib Roast Recipe - NYT Cooking 12/22/19, 12'12 PM

Prime Rib Roast

By Sam Sifton

Y I E L D Serves 10 to 12

TIME 1 hour 15 minutes, after 3 hours' room temperature sitting

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and
how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for
Yorkshire pudding.

INGREDIENTS PREPARATION

1 3-to-4-rib roast of beef, Step 1

approximately 8 to 10 pounds Remove the roast from the refrigerator 2 or 3 hours before cooking.
2 tablespoons unsalted butter
Step 2
¼ cup all-purpose flour
Preheat oven to 450.
2 tablespoons kosher salt
2 tablespoons freshly ground black Step 3
pepper
Rub butter on the cut ends of the roast.

Step 4
Combine flour, salt and pepper together in a small bowl, and then
massage the mixture all over the meat.

Step 5
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a
natural rack), and place in the oven. Roast for approximately 20 to 30
minutes, or until the roast is nicely darkened. Reduce oven to 350 and
continue to roast, basting every 15 or 20 minutes, until the roast
reaches an internal temperature of 125 degrees (for medium-rare) on
an instant-read thermometer. Remove the roast to a cutting board and
let rest for 20 minutes before carving into either huge slabs or off the
bone entirely and then thin slices.

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