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Ingredients
For roast
1 (7 to 8 pound) prime rib roast (also called
standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
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For
jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed
Instructions
Prepare roast: Trim all but a thin layer of fat from
roast. Grind peppercorns and bay leaves with salt to
a powder in an electric coffee/spice grinder, then transfer
to a mortar. Add garlic, thyme, and rosemary, then pound
to a smooth paste with pestle. Stir in oil. Rub paste
all over roast. Transfer roast to a rack set in a small
flameproof roasting pan. Marinate, covered and chilled,
at least 8 hours.
Cook roast: Let roast stand at room temperature 1 hour.
Preheat oven to 450°F.
Roast beef in middle of oven 20 minutes. Reduce temperature
to 350°F and roast beef until a thermometer inserted
into center of meat registers 110°F, 1 1/2 to 1
3/4 hours more. Transfer beef to a large platter and
let stand, uncovered, 25 minutes. (Meat will continue
to cook, reaching about 130°F for medium-rare.)
Make jus: Skim fat from pan juices. Add broth, rosemary,
thyme, and garlic and deglaze pan by simmering on top
of stove over moderate heat, stirring and scraping up
brown bits. Transfer to a small saucepan and add any
juices that have collected on platter. Gently simmer
10 minutes. Skim fat and season jus with salt and pepper.
Put slices from roast and serve with jus.
Cooks’ note: Roast can marinate up to 24 hours.
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