Cook Time: 120 minutes, plus your calculated cooking time (20 - 40 minutes), Note: Calculate the time to come to room temperature and cooking time before you decide when to start. See below.
Total Time: 29 - 30 hours
Yield: 4 - 8 servings
Special Equipment: Roasting pan with a rack, creme brulé torch (optional), probe thermometer (optional, but nice to have; I suggest an iGrill mini). You will not be able to use a standard insta-read thermometer.
This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It works best for smaller prime ribs of between 4 and 8 pounds. For a bone-in prime rib, estimate two servings per rib, while a boneless roast will yield two servings per pound.
The key to this method is knowing the exact weight of your prime rib. Just copy it off the label.
You'll also notice that there's no resting time with this recipe, which might come as a surprise if you're used to resting your meat after roasting it. With this recipe it's not necessary because the meat is basically resting as it sits in the oven.
1 boneless or bone-in beef rib roast, trimmed and tied
Kosher salt and freshly ground black pepper, to taste
The night before you plan to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature.
Half an hour before you start roasting, pre-heat your oven to 500°F and season the roast generously with Kosher salt and freshly ground black pepper.
Now calculate your cooking time. All you do is multiply the weight of your roast by five. That's your total roasting time, in minutes. For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. An eight-pound roast? 8 × 5 = 40 minutes. Remember that number, it will be an unusually short cooking time.
When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you wish to get a "sear" on the outside of the roast and you have a small creme brulée torch, brown the outside of the roast with the torch until you start to see some darkening.
If you are nervous about the cooking time, insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
Put the roast in the oven and roast it for exactly, however, many minutes you calculated above. When the time's up, simply turn off the oven and walk away. Do not open the oven door for any reason for the next two hours. This is essential!
In two hours, take the prime rib out of the oven, carve and serve right away. If you did use a thermometer, you'll see that the internal temperature of the meat has reached 130°F — in other words, perfect medium-rare.
2 TB Horseradish powder or 1/4 cup prepared horseradish
1 TB Dijon mustard
1/2 TB dried or 1 TB fresh chives
Kosher salt and freshly ground pepper to taste
1. combine all the ingredients in a glass bowl. Stir until well mixed.
2. Refrigerate for at least two hours.
3. Set out at keast 15 minutes before serving.