Product Description
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the eight primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
It is most often roasted “standing” on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.
Rib eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed.
ingredients
- 1 standing rib roast with 4 bones (about 3 1/2 pounds)
- 1 tablespoon coarse sea salt
- 2 teaspoons freshly cracked or ground black pepper
- 5 1/2 tablespoons (2 1/4 ounces) unsalted butter
- 2 tablespoons olive oil
- 12 small fresh pearl onions, peeled
- 3 cloves garlic, finely chopped
- Handful flat-leaf parsley leaves, finely chopped
preparation
- Remove the beef from the refrigerator and place it on a wire rack placed over a plate. Combine the salt and pepper in a small bowl and rub it all over the beef. Set aside at room temperature for at least 1 hour.
- Preheat the oven to 300°F (148°C).
- Heat half the butter and half the oil in a large, ovenproof skillet or roasting pan over medium-high heat until almost but not quite smoking. Add the beef, top-side down, and sear, without moving, for 4 to 5 minutes. Carefully turn it over and cook for another 5 minutes. Remove the meat from the pan and carefully pour off the hot fat that’s in the pan.
- Carefully add the remaining butter and oil to the pan and return it to medium-high heat, tilting the pan and swirling the butter so it sizzles. Add the onions and garlic and toss to coat in the butter. Nudge the onions and garlic to the side of the pan and place the beef in the center, top-side up. Transfer the pan to the oven and roast, stirring the onions from time to time, until the roast reaches the desired doneness, about 1 hour for medium-rare.
- Transfer the beef to a cutting board, set it in a warm place, and let it rest, uncovered, for 10 to 15 minutes.
- Meanwhile, if desired, spoon any excess fat from the surface of the pan juices and discard. Add the parsley to the onions in the pan and stir to coat with the juices. Return the pan to the turned-off oven to keep the juices warm while the beef rests. Tip any juices from the cutting board into the pan with the onions and stir to combine.
- Carve the roast between the ribs to yield 4 portions of meat with a bone in each. Spoon the onions and juices over the meat or pass them on the side.
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