~ Prime Rib ~
Featured Pinch Tips Video
- 1 tsp
- each - onion powder, onion salt, celery salt, paprika and pepper
- also use herbs such as thyme or rosemary
- 2 large
- garlic cloves, cut unto slices
- 4 rib
- and pepper
1Let roast come to room temperature. Tie the roast with cooking twine parallel to the bone. I always ask my butcher to tie it for me.
Mix seasoning ingredients until well blended.
Rub them into the entire surface of the prime rib.
Cut random slits into meat evenly over the meat and stuff with garlic slivers.
Preheat oven to 450 degree F.
The ribs will serve as a rack for the meat. Place in a metal roaster, rib side down with sides at least 3 inches deep.
Place in oven at 450 degree for 15 - 20 minutes. Lower heat to 350 degree. Every 45 minutes, baste the ends of the meat with your pan juices.
Continue roasting until the internal temperature of the meat is 130, or depending how well done you like it. I usually cook mine to 140 for medium and a light pink.
Remove from oven and loosely cover with foil, for 20 - 25 minutes before slicing.
2For Au Jus:
Pour off all but 2 tablespoons of the fat from the pan, leaving all of the beef juices.
Place the pan on two burners on medium heat. Add the beef stock and stir and scrape to release any browned bits in the pan. Add a splash of red wine.
Bring to a boil and cook for about 5 minutes. Season with salt and pepper to taste.
Serve warm over each slice of meat.