Beef Rib Roast Recipe

You have to start with a great piece of meat. Anything you do to a bad cut won't make the meat taste better or improve the texture. Go to your favorite butcher and beg him to get you a "Prime" prime rib roast with the bones on.

As for all beef, make sure it is at room temperature (68F or higher) before you start cooking it. Have ready a rack in a big roasting pan close to the stove. Heat your oven to as hot as it can get, preferably a convection oven. Dry the roast very well with paper towels. Heat your biggest fry pan over your highest heat. Grind on a lot of Tellicherry black pepper, heavily salt the whole roast then press it into the roast. Don't be afraid to over pepper the roast because fat cancels out heat and Tellicherry pepper has the finest flavor that's almost sweet. Add a little Canola oil to just barley cover the bottomed of your pan. When the oil is very hot, almost smoking, press the roast in to the pan. Brown the roast really well on all sides so it's very very dark crispy brown. Remove the pan from the heat and transfer the roast onto the rack. Put the roasting pan in the oven. Put the butter in the pan and melt it over a high heat then add the herbs and garlic. Pour the butter over the roast. Turn the oven down to 350. Baste the roast quickly after 20 minutes and baste again every 20 minutes until the internal temperature reaches 140. The second most important step is resting the roast. The muscle has contracted from the heat so all of the blood is in the middle. While it is resting it will return to out side while pulling in all the flavored butter. Rest the meat in a 140 oven for up to two hours basting every 15 mins. Or the minimum resting time is the same as its cooking time.