Don’t let the name intimidate you! A prime rib roast is a magnificent cut that gives you the best of both worlds: we separate the bones from the meat, but tie them all together with netting, so you get the deep flavor from the bones while cooking, but don’t have to worry about carving meat off the bone at the table.  (In fact, the roast slices nicely to serve, but the real treat for the chefs in the kitchen is the bones, which are incredible).

We also make a Standing Rib Roast, with 3 or 5 rib bones still attached to the roast, and Frenched, for a very elegant presentation.

 

Spice Mix 1:

  • 2 teaspoons cayenne pepper (or more to taste)
  • 2 tablespoons onion powder (not onion salt)
  • 2 tablespoons garlic powder (not garlic salt)
  • 2 tablespoons cumin

Spice Mix 2:

  • 1 teaspoon coarse sea salt
  • 2 tablespoons freshly ground black pepper
  • Olive oil

Bring roast to room temperature (about 30 minutes on the counter).

Rub roast all over with spice mix, either spice mix 1 or 2.

Sear in a Dutch Oven or large frying pan over high heat on all sides.  Resist the temptation to move the meat too often, you’ll interrupt the sear; let it sit for 3-4 minutes until it really starts to smell good, then rotate.

Bake at 250F until a meat thermometer inserted in the thickest section indicates five degrees under your preferred level of doneness (internal temperature will continue to rise for about 10 minutes after you take the roast out of the oven): rare = 120F, medium = 135F, well done = 145F.

Allow roast to rest, partially covered, for 10 minutes on the counter before slicing.

Thanks to Karen Raskas for this recipe!