Recipe: Perfect Rib Roast

Pam Anderson, author of "The Perfect Recipe" made this on Cooking Live on the Food Network recently, and it looked wonderful, pink all the way through not just in the middle. Because of the low roasting temperature, no need to rest the meat, the temperature will not rise after you remove it from the oven either. I'm planning on trying this as soon as I have an excuse!

Tracey

1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
Salt
Ground black pepper

Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.

Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.

Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.

Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 3 hours 40 minutes
Difficulty: Easy