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.
For the jus:
To finish roasting the meat: