A Perfect Roast of Beef

A nice roast of beef, cut off the bone, then tied back on.

I realize that a roast beef  or prime rib is typically a holiday roast, but one can make it at any time of the year really.  It happened that I made one for a party and I attended a prime rib dinner party within a week of each other.  The photos you’ll see are an amalgamation of the two.  I tell you this because while a roast can be a pricey menu item, it is of the utmost simplicity to prepare for guests.  Put it in a hot oven and forget about it for a while.  Rest, then carve.  The end.

First season, then into the oven.

All this roast needs is some butter for the cut ends, some salt and some pepper.

Take it out at 120-125*

I used this helpful website as a guide–cooking a prime rib can be intimidating!  The site shows you how to dry-age your beef, and gives you all cooking times and temperatures.  There are even helpful hints to figure out if your oven’s temperature is correct–plus how to carve, make gravy and Yorkshire pudding.

Good enough for Fred Flintstone.

Like any roast, you should let your meat come to room temperature before cooking.  Obviously, if you are dealing with frozen meat, defrost it in the refrigerator first.

Like any roast or steak, let it rest for a while before carving.

Rub the cut ends of the roast with soft butter, season liberally with salt and pepper, then roast FAT SIDE UP, BONES DOWN at 450* for 15 minutes so that the meat sears, then lower the heat to 325* for the rest of the cooking time.  If you take the roast out at 120* to 125* and let it rest you will have a perfect rare-to-medium-rare roast.

Holiday dinner any time of year.

Perfect with Yorkshire pudding and all the fixings.  Try it!  It is so much easier than you think.  And even the Grinch had a happy ending where the roast beast was concerned:

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Perfect Prime Rib

(adapted from What’s Cooking America)

One prime rib or standing rib roast–have the butcher trim excess fat, cut the roast from the bone, then tie them back together.  (For how much to purchase, please consult your butcher or this website)

2 Tbsp butter, softened

salt, pepper

Special equipment:  Roasting pan, meat thermometer

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Bring the meat up to room temperature at least 1-2 hours before cooking.  Preheat oven to 450* (Do not use convection).

Rub the cut ends of the roast with the butter.  Season the roast liberally with salt and pepper.

Place the rib roast bones down, fat side up in your roasting pan.  Place in the hot oven for 15 minutes.  After 15 minutes, lower the oven temperature to 325*.  Continue to cook until the center of the meat is 120* to 125*.  (See website chart for approximate cooking times)  Remove from the oven and let rest for at least 20-30 minutes, tented.  The meat should register 125* to 130* after resting, a perfect medium-rare.

Cut off the string and remove the rack of bones.  Slice to the thickness desired.