Rib Roast

GINA Outside of England, I know it may seem out of the ordinary to have prime rib, but after having so much ham or turkey, we like to mix it up a little bit—and Pat loves a juicy steak. That’s one thing that’s nice about the Neely household: you can expect the unexpected. I remember, the first time we served it, everybody was shocked and talked about how it looked so pretty, they didn’t want to slice into it. But if you know my brother Ronnie and Pat’s brother Mark, that thought about not slicing the roast didn’t last very long. And tasting this ruby port sauce is almost as fabulous as opening that present you’ve been hinting at all season.

Elegant and timeless, roasted prime rib is my idea of the quintessential dinner party centerpiece. The best part is that, unlike many other “fancy” dishes, it couldn’t be easier—just pop the roast in the oven and let it do its thing. The meat should be allowed to marinate at least one full day or night, but if you have the time, let it dry in the refrigerator for up to two days; doing so tenderizes the meat and intensifies the flavors. Either way, ask the butcher to leave the bones attached to the meat, which ensures that the roast will be juicy and flavorful.

Look no further for your next special-occasion meal, because this is it. Also known as a standing rib roast, this cut—tender, juicy, and loaded with flavor—is the king of beef. And as long as we’re celebrating, this dish is pushed to its over-the-top status by the accompanying béarnaise butter. This deceptively simple compound butter with shallots, tarragon, and a bit of tangy vinegar delivers the delicately herbal, luscious taste of a rich béarnaise sauce without the hassle and heaviness of its hollandaise base. The only thing I find lacking in most prime rib dishes is that crusty exterior I love, but I’ve taken care of that by borrowing a technique from my friends in Louisiana—blackening. It encrusts the luscious meat in an extra layer of flavor and texture.

This expensive cut of beef is a primal cut taken from the upper rib area. A whole rib roast consists of seven ribs and weighs close to fifteen pounds, which is enough beef to feed a party of twenty. More typically this cut is sold as three to four rib roasts or is cut down to single rib-eye steaks. Rib roasts are labeled many different ways at the grocery store, including as “standing rib roast” or “prime rib.” The term “prime” is used very loosely in this case and probably does not mean the meat has been graded “prime” by the USDA. Prime rib roasts have always been popular because of their tenderness and rich beef flavor. Usually the simpler preparation the better for this cut of beef. Many of the popular marinades today compromise the great taste of this cut by masking the natural beef flavor. This recipe uses mild seasoning accents to heighten and not diminish the flavor of this tasty beef roast.

This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away. It’s a good special occasion dish, so good that the occasion may be nothing at all. When ordering the rib roast from a butcher, be sure to request a “top choice” roast cut from the small loin end, the best being ribs 12 through 10. Have the butcher cut off the chine (backbone) to make carving easier. The rib bones look best if they are shortened and frenched (the butcher will be happy to do this for you as well, unless he’s a sourpuss, in which case get a new butcher). The wild mushrooms alone make a great all-purpose side dish.

This is definitely a special-occasion cut of meat, but there is absolutely no better way to cook it than in the convection oven. Cooking time will be reduced by one-third to one-half to achieve the doneness you prefer. Use the probe that comes with your oven, or follow the timing and check doneness with a meat thermometer inserted into the roast or with an instant-read thermometer.

Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk).

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms, which are both rubbed on the roast and incorporated into the sauce. For the best flavor, look for well-marbled meat.

This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.

Buffalo meat can be very red, even when cooked to medium-rare. Don't be alarmed — this is a naturally occurring phenomenon that has to do with the animal's diet and how little fat is marbled through the muscle. While testing this recipe, we learned that buffalo meat varies in quality; the purveyors whose meat we like best are Wild Idea Buffalo Company (866-658-6137; wildideabuffalo.com), Jackson Hole Buffalo Meat Company (800-543-6328; jhbuffalomeat.com), Arrowhead Buffalo Meats (877-283-2969; arrowheadsteaks.com), and D'Artagnan (800-327-8246; dartagnan.com). Before you begin roasting your buffalo, roughly calculate the total roasting time: Plan on about 16 minutes per pound once the oven temperature is reduced to 350°F (20 minutes per pound for beef), but start checking the temperature of either type of roast about 30 minutes before you think it will be done. Active time: 40 min Start to finish: 5 1/4 hr (4 3/4 hr for beef)

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast." The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice eye of round, 4 to 6 pounds, works fine.