Prime Rib: the high heat method

[Jenise]

For years I've heard about how you stick a roast in the oven at like 500 for an hour, then turn off the oven and let it rest a long long while, and voila: perfect prime rib. At someone else's house long ago, I actually had prime rib prepared this way, and it was luscious.

But as a fan of low and slow, I've never opted in. But I've been thinking about it so when I took delivery of a 4 lb rib roast on Tuesday I thought now's the time--let's have some fun. But I put of roasting it for an hour because the meat was so extremely juicy. It was practically oozing blood. Dry aged? Yeah, about ten minutes maybe. And though it was supposed to be "choice+", this guy didn't look choice at all. What's the next level down, select? Yeah, that. Almost no marbling--and then all that blood. So if I was taking a chance, this was a good one to take a chance with. However, to pad my bet a little I unwrapped it and put it in the outside fridge for a 24 hour opportunity to dry out a bit more. I often give my roasts a bit of extra dry-aging, but never before have I seen one that so badly needed it.

How'd that work out? Well, the paper towels I put underneath looked like a bloody diaper. And the roast itself looked like it had been dipped in blood--more than once. Even the fat was that crimson, fresh-blood red. It was pretty offputting to look at.

But I roasted it anyway per Jamie Oliver's recipe for a 5 lb roast: remove from the fridge 30 minutes before throwing it into a 475 degree oven for 50 minutes. At that point remove the meat, top with foil, let it rest 30 minutes, carve and eat. Although mine was out of the fridge for closer to an hour, I otherwise followed that precise schedule.

And I got: THE WORST PRIME RIB OF MY LIFE.

Meat was still raw in the center at the bone. And the part that was the medium rare we like was the toughest beef I've ever had.

I am not happy! (The 2004 Palmer was great, though.)

Anybody have better experience with other versions of this method?

Funny you should ask! I just did this two weeks ago, but with a top round instead. I too was skeptical. The recipe I followed was from the NY Times cooking by Sam Sifton, I believe. He emphasized, and again emphasized, that after the initial roasting time of 5 minutes per lb in a 500 degree oven, turn the oven off and leave (unopened, I repeat, unopened) for an additional 2 hours. The tenting of the roast only occurred after the total "coking" time, as it was left to rest until serving. I had a 3 lb roast and followed the recipe exactly, adjusting time for weight. It came out perfect! With the exception of the first couple end slices, the whole roast was a perfect medium throughout. I will try it again soon with a prime rib, which I always prepare for New Years day. (fingers crossed).
I wonder if the mistake in the instructions was to remove the meat from the oven after an hour and just tent it. The thing I haven't done is dry age. That is a process that I have difficulty trusting. First, because I like to dry brine my meat over night and I don't want the smells to permeate everything else in the fridge. Secondly, I worry about the outsides being dried out in the cooking process, which are the best pieces. But, instinctively it sounds like the right thing to do. Talk me into taking the leap, Jenise. I trust you!!!

I don't believe I have ever cooked a standing rib roast. If I did, I might try hot and fast. (I think Jay Miller does low and slow with a final sear at the end.)

There used to be a restaurant in my nabe that had prime rib on Sundays. They're long gone and so is that tradition, generally. I haven't had prime rib in many years. (And I won't at home, either, with His Pumpkin-ness around.)

[Jenise]

I don't believe I have ever cooked a standing rib roast. If I did, I might try hot and fast. (I think Jay Miller does low and slow with a final sear at the end.)

There used to be a restaurant in my nabe that had prime rib on Sundays. They're long gone and so is that tradition, generally. I haven't had prime rib in many years. (And I won't at home, either, with His Pumpkin-ness around.)

Does Pumpkin not eat beef? Oh wait--you want it rare and rare would be the problem, right?

[Jenise]

He emphasized, and again emphasized, that after the initial roasting time of 5 minutes per lb in a 500 degree oven, turn the oven off and leave (unopened, I repeat, unopened) for an additional 2 hours.

Jo Ann--yes, THIS. As in, this is kind of how I remember my friends describing their preparation of that long long ago prime rib. Well, not the 5 minute per pound detail if I heard it then, but 500 degrees and leaving in the oven a long time rings every bell I've got. And that's why I re-read Jamie's recipe to make sure I had his instructions right, I was suspicious of removing it so soon. And it was close to right. If I'd followed the Sifton recipe it would only have had a 20 minute initial bake, not 50! Have to admit that would have made me nervous too.

Well, I'm about to get another chance. Another local market is gifting me a 7 lb prime-grade prime rib because I've promoted their new meat manager on my Facebook page and they've had a steady stream of customers coming in to place custom orders, and they all mentioned my name. Isn't that cool?

[Jenise]

As for dry aging, Jo Ann, not sure I need to talk you into that. It's equivalent, I think, to your overnight dry brining--IOW you're already there. I've tried dry-aging for up to a week and honestly didn't that was an improved result. But 24 hours--unseasoned--always seems to work out.

(And I won't at home, either, with His Pumpkin-ness around.)

Does Pumpkin not eat beef? Oh wait--you want it rare and rare would be the problem, right?

Right. I eat rare, he eats well. Can't cook one piece of beef both ways.

[Jenise]

What if you cut him the end piece and then broiled it to well? This is what restaurants do.

What if you cut him the end piece and then broiled it to well? This is what restaurants do.

That could work!

What I do now with steaks and chops is divide portions ahead of time so I can sear together then just let his stay in the heat longer.

[Jenise]

It's a pretty easy fix, though admittedly I'm glad I don't have to do it. When Bob and I met there was a long list of differences in our tastes, but through sheer force he's come around to my way of thinking on just about everything.

It's a pretty easy fix, though admittedly I'm glad I don't have to do it.

Heh.

When Bob and I met there was a long list of differences in our tastes, but through sheer force he's come around to my way of thinking on just about everything.

Just like the song: https://www.youtube.com/watch?v=WAfVQpzQB3g

[Jenise]

Exactly right. Or, as Jacques Pepin put it, "My wife and I don't always agree. But when we do, I get my way. When we don't, she gets her way."

He's a shrewd man.

My method for the last 5 years or so:
Place roast in a 550 degree oven.
Immediately lower the heat to 325.
Roast according to pound per hour rule.

I take mine out when the meat reaches 100 and let it rest for about 15 minutes. Works well enough for me.

[Jenise]

There are so many ways to do it. Burned a bit by last week's drama, for Christmas dinner's larger roast I went back to what I'm comfortable with: low and slow. Smeared the exterior with oil, garlic, sage, salt and pepper and roasted it around 225-250 (I can never be sure, my oven's not digital) to about 120, and then moved it to the warming oven on proof setting which holds meat perfectly at about 100. Perfect method for a fluid schedule, which mine had to be. We ate about three hours later.

Yeah. I pulled my recipe from Food 52 several years ago. Now I just kind of riff on it. But the 500 down to 325 is the heart of the recipe.