A whole bone-in rib roast is the grand centrepiece of American holiday cooking. The bones act as a natural rack and insulate the meat for even cooking.
Serves 6–8 peoplePrep 20 minCook 3 hr 30 min
What to ask for
This recipe calls for Prime rib. Can't get it where you are?
Ingredients & method
Ingredients
3-bone standing rib roast (about 3 kg)
3 tbsp coarse salt
2 tbsp black pepper, coarsely ground
1 tbsp garlic powder
1 tsp dried thyme
2 tbsp neutral oil
For the jus: beef drippings, 250 ml beef stock, splash of red wine
Method
1Salt the roast all over 24 hours ahead and refrigerate uncovered — this dry brining seasons deeply and dries the surface for a better crust.
2Remove from the fridge 2 hours before roasting. Combine pepper, garlic powder, and thyme with the oil to form a paste; rub all over the beef.
3Preheat oven to 230 °C. Place roast bone-side down in a roasting pan. Roast for 20 minutes to get a crust, then reduce to 120 °C.
4Continue roasting until the internal temperature at the centre reaches 52 °C for medium-rare, about 3 hours total. Use a probe thermometer.
5Rest uncovered for 30 minutes — the temperature will rise to 57 °C. Carve between the ribs. Deglaze the roasting pan with wine and stock for a simple jus.
Cook this well
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