Rosemary-Garlic Rib Roast
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
This cooking method may seem a bit unconventional, but if you prefer your prime rib a perfect medium-rare all the way through, this is the recipe for you!
- 1 Certified Piedmontese standing rib roast (rib bones and fat cap removed and reserved for later use)
- 4 tablespoons kosher or coarse sea salt
- 3 tablespoons coarsely ground black pepper
- 8 large sprigs rosemary
- ½ cup minced garlic
- ¼ cup light olive oil
Season the roast liberally with salt and pepper the day before you plan to cook it. This is a very large piece of meat, so it needs a lot of seasoning. Return the roast to the refrigerator, and let it rest, uncovered, overnight.
The next day, remove the roast and rub with the garlic and olive oil. Lay four sprigs of rosemary on top of the reserved bones and place the roast on top of the bones. Lay the remaining sprigs of rosemary on top of the roast and cover with the reserved fat cap. Let the roast rest at room temperature for one hour. Meanwhile, preheat the oven to 200?F.
Transfer the roast to the oven and cook until its internal temperature reads 125?F, roughly 4 to 5 hours, depending on size. If you prefer a more well-done roast, increase the time and internal temperature.
Remove the roast from the oven. Tent it with foil by folding a sheet of aluminum foil in the center and fanning it open into a tent shape over the roast. Let the roast rest for 30 to 45 minutes. Meanwhile, preheat the oven to 500?F.
Ten minutes before you plan to serve, remove the fat cap and place the roast back in the oven to brown and crisp to your liking, approximately ten minutes. Slice and serve immediately.