Adapted from West Coast Prime Meats Cooks © 2015

 

Ingredients

  • One four-bone prime rib roast from the small end of the rib*
  • One cup soy sauce
  • Six cloves garlic, peeled
  • One medium jalapeño chile, stemmed
  • Quarter-cup toasted sesame oil
  • Two tablespoons cracked black pepper
  • One ounce (2-inch piece, approx.) ginger root, peeled
  • Half-ounce (one tablespoon) sambal oelek
  • One ounce (two tablespoons) fish sauce
  • One cup water
  • Sea salt and freshly ground black pepper as needed

*If your meat market did not trim your rib rack, How to French-Trim or Crown a Rack

Instructions

  1. Place everything but the rib roast, the salt and freshly milled black pepper in a blender jar and purée to a smooth thin paste.
  2. Place the rib roast in a very large Ziploc bag and pour the marinade over. Force out as much of the air as possible from the bag and refrigerate overnight. 
  3. Next day, two hours before you’re ready to start the roast, remove it from the marinade, dry the roast and allow it to come to room temperature.
  4. Pre-heat your oven to 450 degrees Fahrenheit. Season the roast liberally with sea salt and freshly ground black pepper. 
  5. Place the roast in a roasting pan on a rack. When the oven has reached 450, place the rib in the oven for 30 minutes.
  6. Remove the roast from the oven and turn the oven down to 325. Allow the roast 10 minutes to rest, then take an internal temperature with a digital thermometer. At this point the roast will not be much hotter than room temperature, but now you have established a base temperature.
  7. Place the roast back into the oven for 20 minutes, remove the roast, rest it for 10 minutes and take the temperature again.
  8. Repeat this process of roasting and resting until the roast reaches an internal temperature of 125 degrees Fahrenheit at its thickest point. Once the desired temperature is reached, rest the rib for an additional 10 minutes before slicing. 
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.