Most roasted prime rib recipes start by browning the roast on the stovetop (a messy, awkward endeavor), or in a hot oven, which leaves the outside layer of meat overdone by the time the roast is cooked through. A better way? Do the opposite: Slow-roast the prime rib at a low temperature until it’s medium-rare in the center, rest it, then put it back into a superhot oven to quickly produce a crispy browned exterior. You’ll wind up with a deeply flavored crust on the outside and evenly medium-rare pink meat in the center. Since slow-roasting doesn’t produce drippings for a classic jus, we’ve included a quick, easy recipe here using browned and simmered beef bones.
Special equipment: You will need butcher’s twine for this recipe.
What to buy: For the meaty beef bones needed to make the jus, ask your butcher for the bones used to make beef stock, such as marrow or knuckle bones, as they probably will not be displayed in the case.
Game plan: The rib roast is seasoned the night before roasting and takes 4 to 6 hours to roast, so plan accordingly. The jus can be made up to 1 day ahead; store in the refrigerator and bring to a simmer just before serving.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
Watch the CHOW Test Kitchen’s Christine Gallary make this simple slow-roasted prime rib in an episode of our Easiest Way video series.| by Christine Gallary
- 1Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.
- 2Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher’s twine. Place the roast on a large plate or baking sheet and refrigerate uncovered overnight.
- 3Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.
- 4Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours. Meanwhile, make the jus.
For the jus:
- 1Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.
- 2Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
- 3Add the wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half, about 3 to 4 minutes.
- 4Return the bones and any accumulated juices to the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
- 5Remove and discard the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.
To finish roasting the meat:
- 1Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third.
- 2When the roast is done resting, remove the foil and crumple it into a ball. Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes. Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.