We are one of the few country clubs that serves prime rib six days a week. We've prepared the roast the same way for over 20 years. Let me give you some tips for trying it at home for a special occasion:
- Ask your meat monger to prepare a 6 bone standing rib roast for you. It will serve 12 people. If he has a roast available that has been dry-aged for 7-14 days, even better.
- The meat should be cooked starting at room temperature, so if you refrigerate it, place it on your counter for about an hour or so.
- Place meat with fat side up/bone side down into a roasting pan that is at a minimum 3" deep
- Lightly season the roast with salt, pepper, onion powder, and garlic powder.
- Smear softened butter onto the cut ends of the roast.
- Preheat over to 450 degrees, and place roast into the oven. Cook for 15 minutes.
- After 15 minutes, leaving oven door closed turn heat down to 325 degrees and cook for 3-3.5 hours.
- Baste with pan juices every half hour or so.
- When approaching 3 hours time, start checking the temperature of the meat with a meat thermometer. You want to remove the roast when the center of the meat reaches 120 degrees (rare).
- You must let it sit for at least 20 minutes before cutting into it.
- You should find that the very ends pieces will be medium to medium rare and additional cuts will be less and less done heading to the center.
A glass of a quality Barolo, and awayyy you go.....
Chef Roland Livingston