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Best Roast Prime Rib

Best Roast Prime Rib

Host of “America’s Test Kitchen,” Julia Collin Davison shows you how to prepare a delicious and perfect prime rib.
Ingredients for Prime Rib
  • (7-pound) first-cut beef standing rib roast (3 bones), with ½-inch fat cap
  • Kosher salt and pepper
  • 2 teaspoons vegetable oil
Ingredients for Horseradish Cream Sauce
  • ½ cup heavy cream
  • ½ cup prepared horseradish
  • 1 teaspoon table salt
  • ⅛ teaspoon pepper, black, ground
Ingredients for Green beans Amandine
  • ⅓ cup sliced almonds
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons lemon juice
  • 2 pounds green beans, stem ends trimmed
  • ½ cup water
  • Salt


Directions:
Recipe from the new cookbook, “How to Roast Everything”
Serves 8 to 10


NOTE:
Why This Recipe Works: Prime rib is a hefty, expensive cut of beef with an extraordinary amount of flavor. It is best prepared with a simple roasting technique following a few key steps along the way. We started by salting the roast and then refrigerating it uncovered for at least 24 hours. This not only seasoned the meat but also dried out the exterior, so it developed great browning and a nice thick crust when we seared it in a superhot skillet. We removed the meat from the bones first to make searing easier, and then tied the seared roast back to the bones for more even cooking.


To further enhance tenderness, we cooked the roast at a very low temperature, which allowed the meat's enzymes to act as natural tenderizers. A quick trip under the broiler right before serving restored the crispness the crust lost while the meat was resting. Look for a roast with an untrimmed fat cap, ideally ½ inch thick. We prefer the flavor and texture of prime-grade beef, but choice grade will work as well.


This recipe requires refrigerating the salted beef for at least 24 hours or up to four days before cooking (a longer time is preferable). If the roast has not reached the correct temperature in the time range specified in step 4, reheat the oven to 200 degrees for 5 minutes, shut it off, and continue to cook the roast until it reaches the desired temperature.


1. Using sharp knife, cut beef from bones. Cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into beef. Rub 2 tablespoons salt thoroughly over roast and into slits. Place beef back on bones (to save space in refrigerator), and refrigerate, uncovered, for at least 24 hours or up to 4 days.


2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Remove beef from bones. Sear top and sides of roast until browned, 6 to 8 minutes; do not sear side of roast that was cut from bones.


3. Fit roast back onto bones, let cool for 10 minutes, then tie together with kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until beef registers 110 degrees, 3 to 4 hours.


4. Turn oven off and leave roast in oven, without opening door, until beef registers 120 to 125 degrees (for medium-rare), 30 minutes to 1¼ hours.


5. Remove roast from oven (leave roast on sheet) and let rest for at least 30 minutes or up to 1¼ hours.


6. Adjust oven rack 8 inches from broiler element and heat broiler. Place 3-inch aluminum foil ball under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes. Transfer roast to carving board, remove twine, and remove beef from ribs. Slice roast into ¾-inch-thick slices. Serve.


HORSERADISH CREAM SAUCE
Makes 1 cup
1. Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes.


2. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.


GREEN BEANS AMANDINE
Serves 8


NOTE:
Why This Recipe Works: A simple dish of green beans tossed with toasted almonds and a light lemon-butter sauce, green beans amandine is refined yet not intimidating. Unfortunately, recipes too often yield limp beans swimming in pools of overly acidic sauce, with soft, pale almonds thrown on as an afterthought. We wanted to revive this side dish with tender green beans, crisp almonds, and a balanced sauce.


For maximum flavor, we toasted the almonds then added some butter to the skillet and allowed it to brown for further nuttiness. Adding some lemon juice off the heat brightened our sauce considerably. After steaming the green beans in a little water in a covered skillet until they were crisp-tender, we tossed them with our sauce for a simple, flavorful take on this classic side.


1. Toast almonds in large skillet over medium-low heat, stirring often, until just golden, about 6 minutes. Add butter and cook, stirring constantly, until butter is golden brown and has nutty aroma, about 3 minutes. Transfer almond mixture to bowl and stir in lemon juice.


2. Add beans, water, and 1/2 teaspoon salt to empty skillet. Cover and cook, stirring occasionally, until beans are nearly tender, 8 to 10 minutes. Remove lid and cook over medium-high heat until liquid evaporates, 3 to 5 minutes. Off heat, add reserved almond mixture to skillet and toss to combine. Season with salt. Serve.


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