Recipe: Prime Rib Roast aka “A Jolly Great Joint of Beef”

I also was inspired by Eat Feed Autumn Winter to make the centerpiece of our Christmas Eve dinner what author Anne Bramley calls “A Jolly Great Joint of Beef.” Indeed it is.

The only time I varied from her excellent recipe was to sear the beef rather than just cook it in the oven. Oh, and I also cooked it in a big-old cast iron pan rather than in a roasting pan. And I made the Yorkshire Pudding in that same pan. Still, Bramley’s got it going on. Her recipe, mixed with my adaptations, after the jump.

A Jolly Great Joint of Beef
Adapted from Eat Feed Autumn Winter by Anne Bramley

6-pound prime rib roast (3 ribs)

Preheat the oven to 425. Generously salt and pepper the roast all over. In a large cast iron pan, over medium-high heat, sear on all sides until deep brown. Place the roast, bone side down, the pan and slide it into the oven. Roast for 30 minutes. Turn down the heat to 350 and continue to roast for 10 minutes per pound for very rare meat and 15 minutes for medium rare. Meat should check in at 120 to 125.

When you remove the roast from the pan, transfer to a carving board or serving platter and pour off the fat for the roasting pan to use for Yorkshire Pudding. (Alternatively, pour off some of the drippings and leave 3 tablespoons in the pan and cook the pudding directly in the cast iron pan.) Tent the roast with foil and let sit at least 30 minutes. Increase the oven to 450 and make the Yorkshire Pudding.

We also served this roast with Porcini and Bacon Sauce.

Serves 6.