Perfect Prime Rib: A Foolproof Recipe for an Unforgettable Roast

If you’re looking to elevate your next special dinner, this prime rib recipe will not disappoint. It’s simple, yet the results are absolutely spectacular. The key is a little patience and a couple of tricks to get that perfect, melt-in-your-mouth roast. Thhis recipe is courtesy of Sean Matthews.

Ingredients:

• 1 prime rib roast (about 4-6 pounds)
• Kosher salt (generous amount)
• Freshly ground black pepper
• 1 stick unsalted butter (softened)

Instructions:

1. Prepare the Roast in Advance: This step is key for a prime rib with a flavorful, crisp exterior. Generously season your roast with kosher salt and freshly ground pepper, making sure it’s well-coated on all sides. Then, place the roast on a wire rack set in a cookie sheet, lined with paper towels to absorb moisture. Leave it uncovered in the fridge for 3 days. This drying process helps create that desirable crispy crust.

2. Room Temperature is Key: On cooking day, take the roast out of the fridge and let it rest at room temperature for 6 hours. This ensures it cooks evenly and avoids that cold center that can happen when you go straight from the fridge to the oven.

3. Butter Paste: As your roast comes to room temperature, let a stick of butter soften. Once softened, chop the butter into chunks, and in a bowl, mix it with more kosher salt and freshly ground pepper. Stir until it forms a smooth paste.

4. The Searing Process: Preheat your oven to 500°F. Once your roast is ready, hand-smear the butter mixture all over the roast. You want every inch of the surface coated with the buttery goodness. Place the roast back on the wire rack in your baking pan and pop it into the oven.

5. Roast & Rest: Cook the roast at 500°F for 25-27 minutes. Then, turn off the oven and leave the roast in there for 2 hours. Yes, you read that right! The oven’s residual heat will slowly cook the meat to perfection. After 2 hours, remove the roast and let it rest for another 30 minutes, tented with foil. The internal temperature should reach 115-120°F.

6. Sear for the Ultimate Crust: For that sizzling, crackling sear, turn your oven back on to 500°F and return the roast for 5 minutes. You’re looking for that deep, brown crust—don’t go longer than 5 minutes, or you’ll lose the magic. Once done, let it rest for about 5 minutes before slicing.

7. Serve & Enjoy: Slice your perfectly seared prime rib and revel in the juicy, tender goodness. This roast is a showstopper that’ll have your guests talking for days!

Whether you follow the three-day fridge method or not, this prime rib will deliver a juicy, flavorful roast with a crunchy, irresistible crust. It’s the kind of meal that takes a little time and love, but the reward is absolutely worth it!