I’ve never made prime rib before. Partially because standing rib roasts are so expensive (usually cost at least $80), but also because Prime Rib always seemed bland; tender but bland. So I made this herb-roaster prime rib for Christmas dinner, because it seemed to offer more interesting flavor. In addition, I used Chris Kimball’s home, dry-aging technique. After 5 days in the back of my refrigerator wrapped in cheesecloth, the roast resembled something costing twice as much. In the end, I was happy with the dry-aging technique, which improves the beef’s texture and concentrates it’s flavor. But I very disappointed with the recipe, because the herb-flavor did not penetrate the beef. Worse yet, Most of the herbs were trimmed away with the fat cap. 3-stars. Next time I will stick to a more traditional jus, so that the added flavor of the the jus can be enjoyed in every bite.
- This recipe does not seem to be as thoroughly tested as most of Chris Kimball’s recipes. In fact, it is not from Cook’s Illustrated, but rather from The Best One-Dish Suppers. An example of the issue, while Chris Kimball mentions adding oil in step 5, he fails to add it to the ingredient list or say how much oil to add or what type to use. I used two tablespoons of olive oil, which seemed okay
- Chris Kimball over-rests the roast for 30 minutes. True, the internal temperature of the beef doesn’t fall much in those 30 minutes, but the outside portions of the beef were noticeably cool. I’d recommend that you start to carve no later than after 20 minutes, and keep the cut beef tented with aluminum for until dinner.
- I was worried because Chris Kimball usually under-estimates cooking time for potatoes, so I par-cooked the potatoes for 8 minutes in microwave. I tossed them with 1 tablespoon olive oil and covered with plastic wrap, and shook them half way through microwaving.
- I bought a 3-rib roast weighing about 7-1/2 pounds. But I cut my roast into two smaller roasts (one roast had 2 ribs and the other had 1 rib). My kids prefer the end-cuts, and are happier if the beef isn’t too red.
How much work? Low.
How big of a mess? Low.
Started: 1:00 pm. Dinner Time: 6:00.
7-lb beef standing rib roast (3 or 4 ribs)
Salt and ground black pepper
3 tablespoons minced fresh thyme leaves
3 tablespoons minced fresh rosemary leaves
2 tablespoons Dijon mustard
1 tablespoon unbleached all-purpose flour
1 teaspoon sugar
3 pounds small red potatoes
- About a week before dinner, remove the roast from packaging, rinse well, and pat completely dry with paper towels. Wrap the meat with three layers of cheesecloth, Place on wire rack with the fat side up; set over a sheet pan and place in the back of refrigerator (the coldest part). After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for up to 6 days undisturbed.
- Plan on removing the roast from the refrigerator about 5 1/2 hours before serving. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast. Allow roast to sit a room temperature for 2 hours for more even cooking.
- Meanwhile, set an oven rack to the bottom position in your oven and pre-heat to 450-degrees for 20 minutes. Prepare your V-rack (set inside a roasting pan) by coating it with vegetable oil spray.
- Pat the roast dry using paper towels, then season with salt and pepper. Put roast on your V-rack, and roast at 450-degrees for 1 hour until becomes well browned.
- Meanwhile, add the minced thyme and rosemary, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon flour, and 1 teaspoon sugar to a small bowl, and stir to combine.
- Remove the roast from the oven and reduce to 250-degrees. Take the herb-mixture and evenly spread over the roast. Bake for between 1 to 1-1/2 hours until the internal temperature of the beef registers 130-degrees for medium-rare; 140-degrees for medium and 155-degrees for medium-well.
- While the roast cooks scrub your potatoes and cut them in half.
- Put roast of a cutting board and allow to rest for 20 minutes, and turn up your oven to 450-degrees. Remove the v-rack from the pan and discard all but 3 tablespoon of the rendered fat from the bottom of the pan. Add cut potatoes to pan, season with salt and pepper and toss until evenly coated. Arrange them so that the cut side faces down in the pan. Roast until the potatoes are golden brown, about 20 minutes.
- Just before the potatoes are ready, carve the roast. Hold the roast steady with a carving knife, and cut along the bone to remove. Set the roast cit-side down and slice across the grain into 1/2″-thick slabs. Keep the cut beef tented with aluminum foil until ready to eat.