Prime Rib Roast Beef

(3)


Comments 11 comments   

Servings: 6-8
READY IN
25hrs 15mins
Ingredients
  • 3 -4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
  • 8 fresh large garlic cloves, sliced in half (or use many as desired)
  • fresh ground black pepper (use lots!)
  • 1⁄2 teaspoon white salt (can use up to 1 teaspoon salt) or 1⁄2 teaspoon seasoning salt (can use up to 1 teaspoon salt)
  • 1⁄2 cup dry white wine
  • 2 cups beef stock (or use a good quality beef broth)
Directions
  • Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
  • Cover roast, and refrigerate overnight.
  • The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
  • Set oven to 450F and allow the oven to preheat for a minimum of 15 minutes.
  • Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
  • Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
  • Roast uncovered at 450F for 20 minutes (a few more minutes won't hurt at 450F).
  • After 20 minutes of high heat cooking reduce heat to 350F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130F for rare doneness OR 140F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
  • *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
  • Remove meat to a carving board.
  • Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
  • While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
  • Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
  • Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
  • Add salt and pepper to taste.
  • Slice roast (just before serving!) and drizzle with some of the juice.
  • *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
  • --------------------------------------------.
  • APPROXIMATE COOKING TIMES for the prime rib cooked at 350F after the 20 minute cooking time at 450F.
  • Rare; cook 12-13 minutes per pound or to 130F.
  • Medium-rare; cook 14-16 minutes per pound or to 140F (I would not recommend cooking a prime rib any more than medium-rare).
  • Since every oven cooks differently cooking times are only approximate.
  • SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.
 

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