Roast Beef
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare and sear
Remove the bones from the prime rib, keeping the meat in 2-inch pieces.
Sear the cut surface of the roast on a hot griddle for 2-3 minutes until nicely browned.
Turn the roast and sear the other side.
Roast
Place the roast on a rack in a dripping pan, resting on the edges of the ribs.
Bake in a 400°F (200°C) oven without seasoning or adding water.
Roast for 15 minutes per inch of thickness; a 4-inch roast will take about 1 hour for rare.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Prime rib of beef
- Forms the main meat; its fat renders during roasting, adding moisture and flavor.
The step that matters
Searing the cut surfaces. Browning comes from the Maillard reaction, which needs a hot, dry surface. Excess moisture or a cool griddle steams the meat instead, leaving it pale and less flavorful.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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