Alton Browns Prime Rib Recipe

DryAged Standing Rib Roast with Sage Jus Alton …

WebKeep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add …

1. Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a rack set inside a half-sheet pan — the rack is essential for drainage. Place dry towels loosely on top of the roast; this will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.
2. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone. The oven should be cold to start to avoid any cracking in the terra cotta pieces. Turn the oven to 250ºF.
3. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil, cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass baking dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118ºF. Put the roast and the baking dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200ºF and roast until internal temperature is achieved.
4. Remove the roast and turn oven up to 500ºF. Remove the terra cotta lid and re-cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130ºF is reached. Place the roast back into the oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

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The Best Prime Rib Recipe Food Network Kitchen

WebAug 29, 2019 · Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan. Roast the meat until an …

Rating: 5/5(54)
1. Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
2. Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
3. Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
4. Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

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