Prime Rib
When Michael Symon says he loves meat, it’s a serious understatement. His go-to weekend activity is sausage making, he has butchers’ diagrams tattooed on his legs and he’s been known to eat half a pig’s head in one sitting. So when we needed to call a chef for some centerpiece holiday roasts, Symon was our guy. Here's his favorite Prime Rib recipe.
Equipment
- 1 Roasting pan Large enough to fit the prime rib and bones.
- 1 Meat Thermometer Essential for accurate internal temperature readings.
- 1 Cutting Board Large, preferably with a juice groove.
- 1 Carving Knife and Fork For precise slicing of the rested roast.
- 1 Small Brush or Spoon For basting the roast.
Ingredients
Main
- 1 4- bone prime rib bones and excess fat removed and reserved
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 cloves garlic unpeeled, smashed
- 4 ounces arugula optional
- 2 teaspoons extra-virgin olive oil optional
Instructions
- Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
- An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
- Meanwhile, preheat the oven to 400 degrees F.
- Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
- Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
- Cook for 30 minutes and then baste the roast again.
- Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
Notes
Properly seasoning the prime rib overnight is crucial for deep flavor penetration. Allowing the roast to come to room temperature before cooking ensures even heat distribution and a more consistent cook. Using the reserved bones as a natural roasting rack elevates the meat, promoting air circulation and even browning, while allowing fat to render below. The basting process moistens the exterior, contributing to a flavorful crust. Always rely on an accurate meat thermometer; target 125-130°F for medium-rare, remembering it will continue to cook as it rests. The 20-minute resting period is non-negotiable, allowing the juices to redistribute throughout the meat, resulting in a tender, succulent roast. Slicing against the grain is key for maximum tenderness.