Method 'X' Prime Rib: Yes please!

Prime rib is a rather old school tradition. And this somewhat rare oldie just happens to be one of my absolute faves. As many of you know, my family and I frequent the House of Prime Rib in San Francisco on a regular basis. (Shout out!) But when you live on the other end of the country, you need to harness those survival skills and figure out a way to make do on your own. So without further ado, I introduce you to a surprisingly simple yet outstanding recipe for a homemade rib roast that rivals even the House of PR! (gasps)

The Method 'X' recipe is designed to give you the most perfect medium rare prime rib, for a smaller size rib roast (3-5lbs, 2-3 ribs or so). This technique is essentially searing the roast in the oven at 500 degrees for a short period of time, then shutting off the oven to let it continue cooking in the remaining heat to reach that juicy perfection. Warning: These instructions are only for a medium rare temperature, so if you're one of those well done beef eaters, please avert your eyes. And might I add - really? Well done? Not all grocery stores will have rib roasts that you can buy in small quantities (if at all). But if you're lucky enough to live near a Costco, a butcher shop, or have internet access there's always a way to get your hands on one. I ordered mine from FreshDirect.com. It arrived Saturday morning: 4.6lbs, 2 ribs and as advertised, extremely fresh. The first step to this process is allowing your roast to sit out at room temperature for at least 4 hours, depending on the size of your roast. Some even leave theirs sitting out the night before to let it gradually reach room temperature. This step is essential because the meat needs to be at room temperature before you place it in the oven, otherwise your math will be off and it will not cook properly. Preheat your oven to 500 F. While the meat is resting on the counter you'll want to make your rub. The rub will create a deliciously seasoned crust to your roast while also adding a mouthwatering aroma throughout your house while the meat is cooking.

 The rub consists of: 1/2 stick of butter (softened), 1 tbsp of cayenne, 1 tbsp of salt, 1 tbsp of black pepper, 1 tbsp of herbs de provence. Mix this together well and coat the roast before sticking it in the oven.

Once the roast is room temperature and glistening with your buttery rub, place that bad boy on a roasting pan and throw it in the oven, center rack y'all. Now, here comes the math. The amount of time it cooks will depend on how big your roast is, cooking the roast 5 minutes for each pound that it weighs. (i.e. a 4.6lb roast would cook 23 minutes exactly [4.6 x 5 = 23]) DO NOT ROUND when calculating this time! Decimals are ok, do not be afraid of them. Set your timer for the exact calculated time and shut the oven door. (Side note: check back in a few minutes and you'll be able to hear the sizzle of the butter and juice on the pan :) Once the time is up, turn off the oven but DO NOT open the oven door. Let that baby sit in there while the heat winds down and finishes cooking the beef to perfection. The roast needs to sit for an additional 2 hours after you turn off the oven. If you're bored, go make some sides or watch TV, but whatever you do - no peeking!

When the buzzer goes off your roast should look a lil' somethin' like this:

 

Swoon!

garlic mashed potatoes and brussel sprouts make for some lovely accompaniments. as well as horseradish (not pictured, but eaten nonetheless)

* Note: For those with a meat thermometer, the interior temperature of the roast should be 120F for medium rare. If for some reason the roast is still undercooked after you take it out of the oven, simply place it back in at 325F and cook again until the temp reaches 120F. Don't worry, it'll still make you drool all over your plate.

** Second note: To make the au jus, take the trimmings from the roasting pan and heat it over the stove adding a few cups of water or beef broth. Bring to a boil and then simmer. Serve over the prime rib as pictured above.