Published November 1, 2002.
When developing our prime rib recipe, we envisioned a roast beef with a browned, flavorful exterior complementing an evenly cooked, juicy, tender, and rosy red interior. The ideal jus, made from the beef drippings, would be rich in beef flavor and deep mahogany in color, with plenty of body. For great flavor and easy carving, we asked the butcher to cut the meat from a first-cut rib roast and then tie it back onto the bones. We browned the exterior of the roast, then roasted the meat at 250 degrees for almost three hours. For a beefy, thick jus, we roasted the meat on a bed of browned oxtails and onions, then finished the sauce with beef broth, chicken broth, fresh thyme, and red wine.
Ask the butcher to cut the meat off the ribs, but make sure to keep the ribs because the meat is tied back onto them for roasting. Letting the roast stand at room temperature for 2 hours before roasting helps it cook evenly. Plan on removing the roast from the refrigerator about 5 1/2 hours before serving.
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