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Roast Prime Rib

To some, the thought of roasting a prime rib is scary.  They are pricey, and if over cooked, they are basically ruined.  If you use to right techniques, whether you apply an herb crust or just go with salt and pepper, this roast will be a success.  I prefer the herb crust -  This adds a lot of flavor.

This recipe is for a small end 2 bone roast, but its easy enough to double up the herbs for a larger roast.  Make sure that you choose a bone in roast (one that hasn’t had the bone cut off and tied back on).  Make sure the roast is well marbled.  Stay away from roasts that have just red meat with huge chunks of fat inside – this will not melt into the roast like a well marbled roast would.  Also - make sure there is a nice snowy white fat cap over the top of the roast - if the fat is yellow - the roast is not good.

Garlic and Prime Rib

Small End Prime Rib With Rasped Garlic Prior to Rubbing Garlic in

 The Recipe –

3-4 lb Prime Rib Roast

1 Each - Large Clove of Garlic

1 Tbs - Chopped Fresh Rosemary

1.5 Tbs - Dried Sage Leaves

1.5 Tbs - Dried Thyme Leaves

2 Tbs - Kosher Salt

1 Tsp - Fresh Cracked Pepper

For the pan stock -

 2 Each - Carrots

3-4 Each - Celery Stalks w/Leaves

1/2 - White onion Sliced

3-4 Each - Garlic Cloves

A few Stems of Rosemary

1 Tsp - Olive Oil

Kosher Salt and Fresh Cracked Pepper

1/2 Cup Dry White Wine

Au Jus - 

1/2 Cup of Dry White Wine

1 Cup - Chicken Stock

1 Cup - Beef Stock

1 Tbs - Beef Base (Optional for color and flavor)

1/4 Cup - Soy Sauce

Kosher Salt and Fresh Cracked Pepper to Taste

Early in the day - Start to marinade the roast.  If you're just using the salt and pepper, go ahead and sprinkle the roast over the roast - don't bother putting anything on the membrane - nothing will penetrate it.

Prime Rib Membrane

First, rub the rasped garlic all over the roast.  Chop the rosemary and add it to the dried herbs.  Sprinkle the herbs all over the roast, and then sprinkle the salt and pepper all over - using around half for the top of the roast.  This starts to break down the fat - which will baste the roast while cooking.

 Herbs with Prime Rib

Place the roast onto a plate and place some where the dogs can't get at it - allow sit sit at room temperature for 4-5 hours.  Yes - 4-5!

 Herbs Crusted Prime Rib

 I've always said that half of the roast is the jus.  If you can make a great jus, everything else will follow.  Take all of the vegys and rosemarys stem and wash them.  Put them into the roasting pan and toss them with oil, salt and pepper.  An hour prior to roasting the prime rib - place the vegys into a 425 degree for 45 minutes.  Lower the oven to 225 degrees - leave the vegys in the oven to finish roasting.

 Vegys Ready for Roasting

 Heat up a pan to medium.  Pour some olive oil into the pan and sear the roast.  I start on the end side - the roast is at room temperature so its easy to hold with your hand while its searing.

Searing Prime Rib

 Sear all side of the roast - making sure you don't burn the herbs that will drop onto the bottom of the pan.  Once the roast is seared - place it onto the roasted vegys.  Scrape any herbs from the pan onto the top of the roast.

 Seared Prime Rib on Roasted Vegys

Deglaze the pan you seared the roast in with 1/2 cup of dry white wine.  Once deglazed - pour the wine onto the vegys - not onto the roast.

 Deglazing Pan

If you've been reading my blog for a while, you're probably seeing a theme about the dry white wine - 1/2 cup here - 1/2 cup there.  I'm not a wine drinker, but I want good fresh wine in my cooking.  So, I purchase the small bottles of wine in those 4 packs.  1/2 a small bottle of wine is equal to half a cup.  Thus - I always have good fresh wine for my cooking.

Roast the prime rib at 225 degrees up to a couple degrees below where you want it to be served at.  My husband prefers medium done prime rib - tough titty!  I roast it up to just a couple degrees below medium rare.  You're roasting at such a low temperature, there will only be a couple/few degrees of carry over cooking.  A smaller choice end will take 2.5-3 hours.  A larger end - 3-4 hours.  If you have a thermometer that monitors the roast while its cooking - that actually works well (test on a cheaper piece of meat prior to using for a prime rib) would really be helpful - you can monitor the roast's progress without opening the oven all the time.  Once the roast is ready to come out - place it onto a carving board and tent with foil to 15-20 minutes.

Preparing your jus is very easy because you've started working on it several hours ago....  Place pan onto burner and allow to get to a slow simmer and deglaze with wine.  (If you are using a glass pan – deglaze without heat, and then transfer into a sauce pan.)  Add all of the rest of the ingredients and allow to simmer slowly for 10 minutes.  Salt and pepper to taste.  I'm a slob - I just run the au jus through a fine meshed strainer into a glass measuring cup for my family - lol.

 Sliced Prime Rib

Cut the bone off of the bottom of the roast.  Then slice - thin or thick - you will love this prime rib recipe.  We love just regular horse radish.  If that's too hot - add some sour cream, rasped garlic, 1/2 tsp dried dill and salt and pepper to taste.

Enjoy -