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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.
Prep Time 1 hour 25 minutes
Cook Time 2 hours 35 minutes
Total Time 4 hours
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 7310.4 kcal

Equipment

  • 1 Roasting pan Large enough to accommodate the prime rib and bones.
  • 1 Meat Thermometer Essential for accurate temperature monitoring.
  • 1 Cutting Board For resting and carving the roast.
  • 1 Basting Spoon or Brush For applying pan drippings during cooking.
  • 1 Measuring Spoons For precise salt measurement.

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

1. The overnight dry brining (seasoning and refrigerating) is crucial for a deeply flavored and tender roast. It allows the salt to penetrate the meat, drawing out moisture and then reabsorbing it, resulting in a more succulent final product.2. Using the bones as a natural roasting rack elevates the meat, allowing for even heat circulation and creating a flavorful base for basting liquid.3. Don't skip the resting period. This allows the juices to redistribute throughout the roast, ensuring a tender, moist result. The internal temperature will also continue to rise a few degrees during this time.4. For an even richer crust, consider searing the prime rib in a hot pan with a little oil before roasting. This creates a beautiful Maillard reaction on the exterior.