Standing Beef Rib Roast with Pimentón

• Meat

  • 4 Rib

• Baking & Spices

  • 1 Himalayan pink salt
  • 1 Pink peppercorns, freshly ground

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Other

  • 3 tablespoons pimentón de la Vera (sweet smoked Spanish paprika

Found on foodandwine.com

Description

Ingredients

• One 4-rib, 9-pound prime rib roast, frenched and tied

• Himalayan pink salt

• Freshly ground pink peppercorns

• 1/2 cup extra-virgin olive oil

• 3 tablespoons pimentón de la Vera (sweet smoked Spanish paprika)


Directions

• Preheat the oven to 350°. Let the rib roast stand at room temperature for 1 hour. Season generously with pink salt and pepper. In a small bowl, whisk the oil with the pimentón, then brush the oil all over the roast. Set the meat in a large roasting pan bone side down and cover tightly with foil. Roast for 2 hours, basting with the pan juices halfway through. Uncover and roast, basting occasionally, until the outside is browned and an instant-read thermometer inserted in the thickest part registers 115°, 
30 minutes longer. Transfer to a carving board and let rest for 30 minutes. Discard the string, carve the meat and serve. Pass additional pink salt and pepper at the table.