Easy
E NT R É E
Prime rib
INGREDIENTS • 1 standing rib roast (about 1/2 pound per person) • Two sticks butter, softened • 1 tablespoon kosher salt • 2 teaspoon black pepper • 2 tablespoon herbs de Provence • 1 bunch rosemary DIRECTIONS 1. R emove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º. 2. Mix softened butter and herbs de Provence. Generously cover all sides of rib roast with
salt and pepper, then coat with butter mixture, completely covering roast. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast. 3. R oast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.) 4. Remove roast from oven, cover with foil and let rest 20 minutes. 5. To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
From Suzanne Fox's Kitchen
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