Beef Prime Rib

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The success of roast beef depends on having the best quality beef, with very good marbling and about twenty-one days’ dry-aging, and using a large rib roast from the loin end.

The two controversies about roasting (baking) beef are whether to salt the meat first, and at what temperature to cook it. It is said that if you salt the beef before putting it in the oven, all the juices will come out. This may be true for a thin slice of beef, but I have never seen it happen with a large cu