Is there anyone out there who doesn’t love a medium rare prime rib? If so, I feel sorry for you. We are carnivores, plain and simple. Playing games about which type of animal or fowl or aquatic life we will kill and eat for religious or health reasons is simply that … playing games. In no culture are humans vegetarians by choice, only by supply limitations and resulting cultural practices. We are genetically programmed to love the taste of beef. Beef provides us excellent protein, albeit with a huge investment in grain to make it happen in a tasty and tender manner. That’s it. There ain’t no more to say.
Having said it all about killing Elmer for meat I can now move on to how to make this luscious treat. It is so simple a fool could do it, and I do. It is so good if done right that your guests will ask you to adopt them. Let’s proceed.
There are two very different ways to cook a rib roast ... the conventional method is where the roasting starts with a high temperature sear (500ºF), followed by lower temperature roasting (250ºF) for the amount of time needed to elevate the internal temperature of the meat to 126ºF, after which the roast is rested on a wood cutting board, covered loosely with aluminum foil, for 20 to 30 minutes. The internal temperature rises during the resting period to around 133ºF.
The second method was developed by J. Kenji-Alt of Serious Eats® fame. It is called the reverse sear method. The roasting begins at a temperature of around 250ºF, until the internal temperature of the meat is 126ºF. That is followed by a high temperature sear (500ºF) for about 20 minutes. The same post roasting resting period is used as in the conventional method.
Kenji's method produces medium rare doneness throughout the interior of the roast. The conventional method has outer thick areas up to about 1" wide done medium well, with a second area with a doneness of medium, and then finally a medium rare center. It is really a matter of what you want to eat that should determine what method you use.
I start by showing the conventional method, after which you will see the reverse sear method.
Ingredients: (serves 4 to 6 hungry adults)
1, 4 to 6 bone standing rib roast (the weight is determined after trimming, etc.)
¼ cup of crushed black peppercorns
¼ cup of kosher salt
Directions:
Set the oven at 500ºF.
Trim any excess fat from the rib roast. Put it in a large skillet with a rack inside so that fat rendered during roasting will not touch the roast.
Coat the surface with the pepper and the salt and rub/pat it in.
Put the skillet and beef into the pre-heated oven. Roast for 15 minutes. Reduce the oven temperature to 250ºF.
Roast based on the weight of the standing rib roast. Allow 15 minutes per pound. Then proceed to the next direction, measuring the internal temperature.
Measure the internal temperature of the middle of the roast using an instant read thermometer. The goal temperature is 126ºF. Continue roasting and periodically checking the internal temperature until it is 126ºF.
Remove the roast and let it stand on a wood cutting board covered loosely with aluminum foil for twenty minutes. The internal temperature should then be about 133ºF. If not, cover the roast with the foil and let it rest an additional ten minutes.
Carve the roast so that each cut contains a rib bone. Serve.
That concludes the conventional recipe for making a standing rib roast.
Okay ... now let's look at the reverse sear method recipe ... somewhat modified by me for my convenience and your ease of methods comparison.
Ingredients: (serves 4 to 6 hungry adults)
1, 4 to 6 bone standing rib roast (the weight is determined after trimming, etc.)
¼ cup of crushed black peppercorns
¼ cup of kosher salt
Directions:
Set the oven at 250ºF.
Trim any excess fat from the rib roast. Put it in a large skillet with a rack inside so that fat rendered during roasting will not touch the roast.
Coat the surface with the pepper and the salt and rub/pat it in.
Put the skillet and beef into the pre-heated oven. Roast until the internal temperature of the meat is 126ºF. That will be multiple hours.
Increase the oven temperature to 500 ºF.
Roast for 20 minutes at 500ºF.
Remove the roast and let it stand on a wood cutting board covered loosely with aluminum foil for twenty minutes. The internal temperature should then be about 133ºF. If not, cover the roast with the foil and let it rest an additional ten minutes.
Carve the roast so that each cut contains a rib bone. Serve.
That concludes the steps for the reverse sear method.
I hope you realize that the other parts of your meal need to be ready when you carve the beef. I like to bake large russet potatoes in a second oven. I simply time the placement of the potatoes in the oven so that they are well roasted when the beef is done. That means roughly 50 to 60 minutes before the beef is done, based on the size of the potatoes and the oven temperature. Also, potatoes baked at temperatures above 400ºF develop a wonderful crisp skin and a fluffy interior, which is superb. Simply keep an eye on them based on the size of the potatoes so they don’t bake beyond the development of the crisp skin. Look at the Food Nirvana recipe for baked potato for specific directions for stabbing holes, oiling and salting the potatoes before baking.
I also like a tossed salad with this meal, with my bleu cheese dressing, and a glass or two of a good Merlot or Pinot Noir wine. A loaf of warmed crusty French bread served with butter is a nice addition. Ice cream, homemade of course, is a fine dessert.
So yes, you will feel good about the world after this meal. So should it be.