artandcook-shop

food stylist

Helena Picone

photographer

Hallie Burton

prop stylist

Brooke Deonarine

writer

Kim Masibay

Serves 8 to 10

Ingredients

For the Roast

1 (two- to four-rib) standing rib roast (prime rib), approximately 8 to 10 lb
2 Tbsp kosher salt, more to taste
2 Tbsp freshly ground black pepper, more to taste

For the Sauce

1/2 cup crème fraîche or sour cream
1/4 cup prepared horseradish
1 Tbsp Dijon mustard
1 tsp white wine vinegar
Sea salt and freshly ground black pepper

I rarely splurge on fancy beef, but when I do, I don’t mess around. Only the king of roasts will do. I buy a dry-aged USDA Prime standing rib roast from Albanese Meats & Poultry, which I consider the best butcher in town. And then I don’t fuck with it. Meat this good needs nothing more than a nice rubdown with salt and freshly ground black pepper, followed by low and slow roasting to a perfect medium-rare. A brief high-heat sear at the very end deliciously browns and crisps the meat’s surface.

By Kim Masibay

Kim Masibay is executive food editor at Art and Cook.

Instructions

Step 1
A day before you’re going to cook the roast, remove it from its packaging and place on a rack in a roasting pan; refrigerate, uncovered, for up to 24 hours to allow the surface of the meat to dry out.

Step 2
Three hours before cooking, remove the roast from the refrigerator and let it sit, uncovered, at room temperature. Meanwhile, prepare the horseradish sauce.

Step 3
In a medium-size bowl, stir together the horseradish, sour cream, and salt until well blended. Cover and refrigerate to develop flavors. Can be made 2 days ahead.

Step 4
Heat oven to 200°F. Massage salt and pepper generously all over the meat.

Step 5
Set the roast, with its fat cap up and rib side down, in a heavy-duty roasting pan (the ribs serve as a natural rack), and place in the preheated oven. Cook until the meat’s internal temperature, measured on an instant-read thermometer, reaches 125°F, which is almost a perfect medium-rare. This will take about 3 to 5 hours, depending on the size of your roast.

Step 6
Remove the roast from the oven and cover with aluminum foil. Raise the oven temperature to 500°F. Allow the foil-covered roast to rest in a warm spot for 30 minutes. Its internal temperature will continue to rise at first, and then it will begin to drop.

Step 7
Uncover the roast and place it in the 500°F oven. Cook until the meat’s surface is deeply browned and crisp, about 6 to 10 minutes. Remove from the oven and transfer the roast to a carving board and cut into thick bone-in steaks or thin boneless slices. Serve with the horseradish sauce.