Rib Roast

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavor the meat and develop a spicy crust. Be sure to allow a 15-minute standing time before carving so the meat temperature will rise and the meat will carve more easily.

For an instructive primer on how to butterfly your holiday roast, go tobonappetit.com/butterfly.

If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests.

Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like glazed carrots.

Roasting time at 325°F: 2 hours for medium rare—internal temperature 125° to 130°F (about 15 minutes per pound).

GINA Outside of England, I know it may seem out of the ordinary to have prime rib, but after having so much ham or turkey, we like to mix it up a little bit—and Pat loves a juicy steak. That’s one thing that’s nice about the Neely household: you can expect the unexpected. I remember, the first time we served it, everybody was shocked and talked about how it looked so pretty, they didn’t want to slice into it. But if you know my brother Ronnie and Pat’s brother Mark, that thought about not slicing the roast didn’t last very long. And tasting this ruby port sauce is almost as fabulous as opening that present you’ve been hinting at all season.

Elegant and timeless, roasted prime rib is my idea of the quintessential dinner party centerpiece. The best part is that, unlike many other “fancy” dishes, it couldn’t be easier—just pop the roast in the oven and let it do its thing. The meat should be allowed to marinate at least one full day or night, but if you have the time, let it dry in the refrigerator for up to two days; doing so tenderizes the meat and intensifies the flavors. Either way, ask the butcher to leave the bones attached to the meat, which ensures that the roast will be juicy and flavorful.

Look no further for your next special-occasion meal, because this is it. Also known as a standing rib roast, this cut—tender, juicy, and loaded with flavor—is the king of beef. And as long as we’re celebrating, this dish is pushed to its over-the-top status by the accompanying béarnaise butter. This deceptively simple compound butter with shallots, tarragon, and a bit of tangy vinegar delivers the delicately herbal, luscious taste of a rich béarnaise sauce without the hassle and heaviness of its hollandaise base. The only thing I find lacking in most prime rib dishes is that crusty exterior I love, but I’ve taken care of that by borrowing a technique from my friends in Louisiana—blackening. It encrusts the luscious meat in an extra layer of flavor and texture.

Crystal’s mom, Charlotte, should have installed a revolving door in their home, as it was the place where everyone stopped by—conveniently right around dinnertime. Charlotte fed almost everyone in Blue Ridge—the small town located in the North Georgia Mountains where Crystal grew up—for years and finally decided to make a successful catering business of it. Her prime rib was by far one of the most requested items and has become a Cook family holiday favorite. Lucky for Charlotte, her recipe made it into this book, so now she can stop by someone else’s house for dinner.

This expensive cut of beef is a primal cut taken from the upper rib area. A whole rib roast consists of seven ribs and weighs close to fifteen pounds, which is enough beef to feed a party of twenty. More typically this cut is sold as three to four rib roasts or is cut down to single rib-eye steaks. Rib roasts are labeled many different ways at the grocery store, including as “standing rib roast” or “prime rib.” The term “prime” is used very loosely in this case and probably does not mean the meat has been graded “prime” by the USDA. Prime rib roasts have always been popular because of their tenderness and rich beef flavor. Usually the simpler preparation the better for this cut of beef. Many of the popular marinades today compromise the great taste of this cut by masking the natural beef flavor. This recipe uses mild seasoning accents to heighten and not diminish the flavor of this tasty beef roast.

This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It’s a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a “top choice” roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he’s a sourpuss, in which case get a new butcher). The wild mushrooms alone make a great all-purpose side dish.

This is definitely a special-occasion cut of meat, but there is absolutely no better way to cook it than in the convection oven. Cooking time will be reduced by one-third to one-half to achieve the doneness you prefer. Use the probe that comes with your oven, or follow the timing and check doneness with a meat thermometer inserted into the roast or with an instant-read thermometer.