Cost per serving $0.17 view details
- One 11- to 12-pound prime rib roast (5 ribs), chine bone removed
- 12 bay leaves
- 1/2 cup vodka
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 1. Set the roast in a large roasting pan, fat side up. Using a sharp knife, make 12 shallow slits in the fat and insert the bay leaves. Rub the vodka, salt and pepper all over the roast and let stand at room temperature for 2 hours.
- 2. Preheat the oven to 425Â°. Roast the meat in the lower third of the oven for 30 minutes. Reduce the oven temperature to 325Â° and continue to roast for about 1 3/4 hours longer, or until an instant-read thermometer inserted in the thickest part registers 120Â° for rare to medium-rare meat. Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.
- 3. Set the roast on its side and run a long, sharp knife between the bones and the meat; remove the bones. Turn the roast right side up. Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.
- NOTES Although rib roast is carried at many butcher shops and supermarkets, you may have to order this cut in advance, so plan ahead. Because the meat is so simply prepared, buy the best beef you can, preferably USDA Prime. Lobelâs Prime Meats in New York City is a great mail order source (lobels.com).
- Removing the bones after cooking as described in this recipe makes carving quite easy, but donât discard them. The meat nearest to the bone is tastiest, so pile the bones on a platter next to the carved meat for people to eat them like spareribs.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 427g|
|Recipe makes 12 servings|
|Calories from Fat 710||66%|
|Total Fat 78.73g||98%|
|Saturated Fat 31.76g||127%|
|Trans Fat 0.0g|
|Total Carbs 0.35g||0%|
|Dietary Fiber 0.1g||0%|