Dusted & Crusted Prime Rib Roast
Presents are wrapped. Zooms are scheduled. Liquor cabinet is stocked. But how on Earth are you gonna fix the prime rib? Never fear—The Dust has you covered.
Dusted & Crusted Prime Rib Roast - feeds about 3-4
5 lb boneless beef rib roast OR a 2-rib bone-in standing rib roast
1/3 cup The Dust, or as needed
1-2 TBS canola oil
1 cup beef stock
First off, tie the roast with butcher’s twine about every 1-2”. You can google how to tie a proper butcher’s knot, or just use a square knot and make sure it is about “medium” tightness—tight enough to keep it together and promote even cooking, but not so tight that it will cut into the meat as it cooks and swells.
Sprinkle The Dust evenly on a seasoning tray. Roll the roast in The Dust on all sides. Press down firmly and use your hand to thoroughly coat the entire roast. Leave no surface undusted.
Transfer to a clean roasting pan with a rack and place the seasoned roast in the fridge for 4 hours to lightly cure. If you are using a bone-in roast, skip the rack and place it with the bones facing down, directly on the roasting pan. This will allow the flavor to penetrate deeply into the prime rib, a key step in making it nice.
Remove the roast 2 hours before you plan to cook it. In the last 30 minutes, preheat your oven to 500°F. Use convection if you have it.
Insert an oven-safe meat thermometer down the center of the roast, making sure the tip is in the thickest part. Go lengthwise instead of in the side to ensure you are hitting the center.
Right before you throw it in, give the roast a light coating of oil. Your best option is a canola oil cooking spray to minimize handling.
Quickly place the roast in the oven and immediately turn the oven down to 325°F.
Cook that puppy for 10-15 minutes per pound, or until the internal temperature reaches 118°F. 118 is key and will give you a perfect medium-rare after it rests. You will inevitably have more medium to medium-well pieces on the ends. Meanwhile, heat up the beef stock in a small saucepan so it is hot and ready to use.
When the roast is done, remove it from the oven and tent with foil. Don’t seal it off, but keep it warm while preventing it from continuing to cook. Let it rest for at least 15 minutes before slicing.
While the prime rib is resting, drain the fat from the roasting pan into a jar. Put it in your fridge to save for searing steaks in the future (think CAST IRON). Pour some piping hot beef stock on the roasting pan and use a wooden spoon to scrape up all the nice flavor. Transfer it back to the saucepan. This is your jus!
Slice the prime rib in about 1” slices and serve with the jus. And there you have it, the ONLY prime rib recipe you will need the rest of your life.
