Prime Rib: Perfection through Simplicity

Readers of this blog will know that one of my favorite meals is roasted prime rib. It's my "go-to" for all special occasions. First, because it is so damn delicious. Second, because it is so damn simple to cook. When you serve your guests prime rib, you get the added bonus of being able to spend quality time with them instead of slaving away in the kitchen.

I have a zillion ways to cook prime rib. But now, at age 63, I am prepared to say that the methods I am going to describe to you today are my definitive ways of cooking prime rib. The boneless prime rib methodology is derivative from Mark Bittman's recipe for cooking eye of round beef roast. The bone-in methodology belongs to Ann Seranne, who first published her recipe in the New York Times in 1966.

To make perfect prime rib, you only need 3 ingredients. The first, obviously, is a prime rib roast. Second, you need Lund's & Byerly's Dry Aged Beef Seasoning. It's extraordinary stuff and you will be in awe at how it elevates the taste of your roast. It's available in their stores or you can order it online:
http://order.lundsandbyerlys.com/collections/premium-herbs-spices/products/dry-aged-beef-seasoning

And the third leg of the stool is Johnny's French Dip Au Jus Sauce. This is a gift from the gods and no piece of prime rib should ever cross your lips without a bath in Johnny's sauce. (Ok, I will admit I like a little horseradish on the side as well.) Johnny's is available in the condiment section of your grocery store and online at Amazon.

The key to creating a perfect prime rib roast is to make sure you only cook it to medium-rare. The two recipes below will do that. Every, single time. You don't need no stinkin' meat thermometer. All you need is a watch and you will have perfect medium-rare meat every time you cook it.

So if you can tell time, you are half way home. But here's the best part: these recipes require absolutely no stinkin' cooking skills. All you need to know is how to turn your oven on and off. That's it. Oven on. Oven off. Carve and serve.


RECIPE FOR BONELESS PRIME RIB ROAST

Ingredients
One boneless prime rib beef roast, 3 pounds
Lund's & Byerly's Dry Aged Beef Seasoning
Johnny's French Dip Au Jus Sauce


Directions

1. Remove roast from refrigerator and let it rest at room temperature for 4 hours.
2. Pre-heat oven to 500º.
3. Sprinkle roast generously with Dry Aged Beef Seasoning.
4. Put roast on roasting rack fat-side up and slide it into oven. Cook for 15 minutes.
5. After cooking time, turn oven off. Do not open oven door under penalty of death. Let roast sit unmolested in oven for two hours.
6. Follow instructions on Johnny's bottle to make au jus.
7. When the two hours are up, remove the roast, then slice and serve with the au jus.

RECIPE FOR BONE-IN PRIME RIB ROAST

Ingredients

One bone-in prime rib beef roast, bones intact (any size)

Lund's & Byerly's Dry Aged Beef Seasoning
Johnny's French Dip Au Jus Sauce


Directions

1. Remove roast from refrigerator and let it rest at room temperature for 4 hours.
2. Pre-heat oven to 500º.
3. Sprinkle roast generously with Dry Aged Beef Seasoning.
4. Put roast on roasting rack fat-side up and slide it into oven. Cook for 15 minutes per bone (i.e.; a 4 bone roast would cook for 60 minutes).
5. After cooking time, turn oven off. Do not open oven door under penalty of death. Let roast sit unmolested in oven for two hours.
6. Follow instructions on Johnny's bottle to make au jus.
7. When the two hours are up, remove the roast. Cut roast away from the ribs, then slice and serve with the au jus.

Wine pairing: A Napa Valley Cabernet Sauvignon