As an addendum to my prime rib recipe, I recalled a "really old school" prime rib recipe I had read in the New York Times about a year ago. I did some research and tracked it down. The recipe was created by Ann Seranne back in 1966. It is, without a doubt, the easiest and most foolproof recipe for medium-rare prime rib.
This recipe is for a bone-in rib roast. You are going to leave the bones intact. You bring the roast to room temperature, roast it in a 500º oven for a brief time, then turn the oven off and let it sit for 2 hours. That's it. You're done.
One, 2 to 4 rib, prime rib roast, weighing 4 1/2 to 12 pounds
Fresh Ground Pepper
- Remove the roast from the refrigerator 2½ to 4 hours before cooking and let it come up to room temperature.
- Preheat the oven to 500 degrees.
- Place the roast in an open, shallow roasting pan, fat side up (bone-side down). Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
- Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly (the timing works out to 15 minutes per rib). When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, for two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven. Makes about 2 servings per rib.
Wine pairing: Cabernet Sauvignon, Amarone or Barolo