Prime rib seems so 1990s steakhouse, and it’s something I rarely think to make at home, but when we do I never regret it. It can be a bit of a spend – $50 for a chunk of meat seems exorbitant and reserved only for the fanciest of occasions – but when you think about it, it’s less than we’d likely spend ordering pizza or hitting Swiss Chalet on the way home from Christmas shopping. This relatively small two bone prime rib fed all of us plus my parents, with leftovers. And it provided a perfect excuse to make Yorkshire puddings.
I know when you invest in a prime rib you don’t want to screw it up, but the good news is, after you practice the blast-it-with-heat-and-then-leave-it-in-the-oven-for-two-hours-no-peeking method, you’ll be confident in your ability to cook a prime rib whether it’s for a special occasion dinner (like, if everyone is kind of meh about turkey) or just a regular Wednesday. You can call your parents to come over for dinner and wow them with prime rib and roasted potatoes, and Wednesday night won’t seem quite as ordinary.
There are are plenty of simple methods that guarantee a perfect medium-rare roast, and this is one of them – to prep, rub your roast with soft butter and shower it with salt and pepper and perhaps a big pinch of dried thyme. After that you need only time the initial blast at a high temperature and then promise not to peek inside the oven for 2 hours.
It will emerge not only evenly cooked, but rested and ready to slice, in a pool of drippings that are ready to go (if you want to serve it au jus) or get quickly transformed into gravy – which is why I like roasting it in a cast iron skillet. Do it!