There’s more than one way to skin a cat … wait a second, whoever thought that one up? It's just horrible because I am a cat lover. The saying is attributed to some joker who wrote the book “Westward Ho”' in the 1850s, who perhaps ran out of food on the wagon train west. Anyhow, I bring it up because there’s more than one way to make a roast, but this one is absolutely the time-tested and most perfect method of them all. You have to believe and, most of all, follow these instructions to the letter.
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Succumbing to the weakness of the flesh (literally) while trying to stay environmentally aware has guided me to eating less red meat than I have in years. When you start to read all the data-driven by vegan-based initiatives, you learn that beef requires 10 times more energy to produce than chicken or pork.
Nonetheless, I must say that the slices of my prime rib roast make any chicken shiver and any hog wane in comparison. So it's a struggle for me with beef on one shoulder sweetly whispering in my ear and chicken softly clucking in the other, “chirp, chirp … eat me.” This time the cow carried more weight.
Carnivore, or rather, omnivore that I am, while I am learning to be more environmentally conscious and aware, I am also going to share the perfect way to make a super-delicious, perfectly medium-rare beefy slab. As the reader, it's your responsibility to enjoy this roast while tempering your cravings, reducing the bad cholesterols, and eating smart!
Now, on to the recipe. This requires that you really stick to it. Many folks have written about it and I found out years ago that it works perfectly if you don't behave like the children were are and open the oven for a look. That's imperative! The process works no matter the size of the prime rib because it is based on weight more scientifically than you might care to investigate.
I have used two-boners and four-boners, and they always finish cooking as perfectly medium-rare. That is the only and most proper way to savor an expensive cut of beef. This column will use a three-boner. The weight is the most important factor in getting this formula right. The Publix rib roast I used this time around had three bones and was cut from the middle; weight was 5.74 pounds.
The process is so simple! The meat must be left out until it reaches room temperature. This is critical. Now, you shouldn’t be cooking outdoors in 90-degree heat (don’t be ridiculous), but let's assume that room temperature is mid-70s.
That's the start. Check that flesh and it should not feel too cold. Remember: room temperature. While prepping the meat, set the oven to preheat at 500 degrees.
Yes, 500 degrees. Then you need to calculate the perfect cooking time as follows: For every pound in weight, multiply by 5 (round off high) minutes. That's it. My 5.74-pound slab was timed as 5.74 x 5 = 28.5 rounded up to 29 minutes.
Then comes the next important step. Turn off the oven and do not open the door – period. As the oven naturally cools down, the meat is still cooking, and reaches perfection after two hours. So, for my 5.74-pound roast, the timing was 500 degrees for 29 minutes, turn off the oven and start slicing the delish dish after two hours. A fantastic flavorful finale.
The other steps will be listed in the recipe as usual. Another feature about this guide to bovine ecstasy is the spicing. Smooth as butter – literally, smooth as butter. That’s the final covering before you play Hansel and Gretel with your sacrificial slab: spiced butter at room temperature.
You will need to get some of that delicious Kerrygold Irish butter and let it also warm to room temperature. Then you’ll mix in herbes de Provence. I used the Badia brand but McCormick also makes a good one. Literally use about half the small bottle because it’s worth it in the end. Also use kosher salt and fresh coarsely ground black pepper.
Then follow my directions to taste the reward at the end of the timer. Your kitchen will fill up with an outstanding aroma. Enjoy that while you decide on making your side dishes. Also, enjoy a few glasses of good red wine to swig down with the bites-o-beef. This meal is expensive and deserves great carnivorous company, so invite good friends to feast from the beast.
You will be smellin' what I’m tellin'.
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© Sid Hoeltzell – Wynwood 2021
Salt and pepper the room-temperature roast on all sides.
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© Sid Hoeltzell – Wynwood 2021
Mix butter and herbs well.
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© Sid Hoeltzell – Wynwood 2021
Liberally coat roast with butter-and-herb mixture.
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© Sid Hoeltzell – Wynwood 2021
Cook the roast in a 500 degree oven using the provided formula before turning off the oven and not opening the door for two hours.
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© Sid Hoeltzell – Wynwood 2021
Watch herbes de Provence crusting through the glass oven door – without opening it!
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© Sid Hoeltzell – Wynwood 2021
Enjoy a perfect medium-rare prime rib roast with great au jus in the dish.
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© Sid Hoeltzell – Wynwood 2021
Leftovers for the next day are perfect, perhaps even more so than the roast’s original introduction!
CHEF SID’S BEST BEEFY ROAST POSSIBLE
INGREDIENTS
• Bone-in rib roast in a weight of your choice
• 8 ounces Kerrygold Irish butter, room temperature
• Herbes de Provence, either Badia or McCormick brand
• Kosher salt, to taste
• Fresh coarsely ground black pepper, to taste
PREPARATION
• Place rib roast in sink and allow it to reach room temperature, about 68-70 degrees, depending on how your AC is set.
• Preheat oven to 500º F.
• Dry roast with paper towels and apply a good layer of kosher salt on all sides; do the same with freshly cracked black pepper.
• Place room temperature butter in a bowl and add about .75 ounces of herbes de Provence; blend well.
• Liberally apply butter mixture to the meat’s surface; be good and cover every inch for flavor!
• Cover roast uniformly and place in baking dish.
• Determine cooking time using my formula above and set timer accordingly after placing roast in the oven. When the bell goes off, turn off the oven and wait two hours. Do not open the door – I am not kidding!
• Remove roast from oven after two hours, slice, and place in your hungry mouth. Enjoy!