This slow-roasted prime rib, courtesy of Sarah Grueneberg, the executive chef at Chicago's Spiaggia, is ideal for the holiday season. Grueneberg covers the bottom of the roasting pan with tomatoes and shallots, although she says Brussels sprouts or carrots are just as tasty. She then lays a six-pound bone-in prime rib roast on the vegetables. Rubbed with a blend of garlic and herbs, the roast boasts a flavorful crust and tender, juicy meat, and the vegetables are packed with flavor. Best of all, this prime rib requires little hands-on cooking, which leaves plenty of time to enjoy the rest of the season's festivities.
Yield: 8 to 10 servings
1. Two hours before cooking, remove the roast from the refrigerator and bring to room temperature. After an hour and a half, season with sea salt and pepper and set aside for 30 minutes more.
2. Preheat the oven to 500°. In a small bowl, whisk together the garlic, rosemary, thyme and olive oil. Rub the mixture all over the roast.
3. In a large roasting pan, place the shallots, tomatoes and butter in an even layer on the bottom of the pan. Place the prime rib on top of the shallot mixture, bone side down. Place the pan in the oven for 15 minutes, then lower the oven temperature to 325° and cook, basting the prime rib every 30 minutes with the pan drippings, until a thermometer inserted in the center of the roast registers 115° to 120° for rare or 120° to 125° for medium-rare, about 1 to 1½ hours.
4. Remove the roast from the oven, cover with aluminum foil and set aside to rest for 20 minutes. Using a sharp carving knife, remove the bones from the roast and slice the meat crosswise into ¼- to ½-inch-thick slices.
5. To serve, place the roasted shallots and tomatoes on a large platter and top with the slices of prime rib. Season with sea salt and pepper and drizzle with the balsamic vinegar. Serve immediately.Download This Recipe