Perfect Prime Rib
Prime rib is typically cooked at the standard
350 F, resulting in a roast that’s overcooked
around the exterior. Cooking the roast at a
surprisingly low 200 F was the simple solution. Unlike roasts that cooked at higher temperatures, the prime rib cooked at 200 F was
rosy pink from the surface to the center and
was the juiciest and most tender of all the
roasts we cooked. The only issue we had with
this slow-roasted prime rib was its raw-look-ing, unrendered fatty exterior. By searing the
meat on the stovetop before slow-roasting it,
though, we easily solved this problem.
1 (7-pound) first-cut beef rib roast, 3 ribs,
set at room temperature for 3 hours,
trimmed and tied
CARL TREMBLAY
1 tablespoon vegetable oil
Salt and pepper
With 2 pieces of kitchen twine running parallel
to the bone, tie the roast at both ends to pre-
vent the outer layer of meat from pulling away
from the rib-eye muscle and overcooking.
MORE RECIPES ON PAGE 32
