Cut meat off bones, but don’t forget them
If pork isn’t your favorite — or you’re just looking for a really great beef prime rib recipe — check out this version from “The Chew” co-host Michael Symon, whose new book, “Carnivore,” is all about meat. “Prime rib is one of the most expensive cuts on the entire beast, but it has everything you could want in a cut of beef,” he writes. “The bones and fat add tons of flavor, and when cooked properly, the meat is melt-in-yourmouth tender. While I love a great rare steak, prime rib actually benefits from a little more cooking. Taking this to medium-rare (or a shade past) allows the fat to melt and baste the meat while pulling more flavor from the bones.” Symon recommends asking the butcher to remove the meat from the bones, but don’t leave them behind. The ribs act as a rack for you to roast the meat on. One of the most cru- cial pieces of this recipe is letting the meat warm at room temperature for at least an hour before cooking and letting it rest for at least 20 minutes so all the juices won’t run out of the meat and onto your cutting board.
Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
Meanwhile, preheat the oven to 400 degrees. Put the reserved ribs in a roasting pan bowed-side- up. Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
Remove the pan from the oven, put the rosemary sprigs on top of the bones, and then top with the prime rib. The ribs will be acting as the roasting rack. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
Cook for 30 minutes and then baste the roast again.
Reduce the heat to 350 degrees and cook until the meat is medium-rare (an internal temperature of 125 to 130 degrees), about 1 hour and 15 minutes. Keep basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil, if using. Serves 6.
Chef Michael Symon recommends using the prime rib bones as the roasting rack and basting the meat with the rendered fat.