Kittencal S Perfect Prime Rib Roast Beef

Description

Note…the internal temperature not the time is your best guarantee for doneness so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! — if desired you may omit the au jus and just serve the roast, i prefer to make the au jus especially if i am serving this at a holiday table — use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed — cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method i always use when i make prime rib roast at my home — the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions — for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare —– using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking — also see my recipe#146196 this is a must served with prime rib!

Ingredients

• Prime Rib Roast
• Garlic Cloves
• Fresh Ground Black Pepper
• Salt
• Dry White Wine
• Beef Stock

Instructions

1. Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole
2. Cover roast, and refrigerate overnight
3. The next day, remove the roast from fridge and uncover
4. Let sit out at room temperature for about 2 to 2-1 / 2 hours
5. Set oven to 450f and allow the oven to preheat for a minimum of 15 minutes
6. Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper
7. 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
8. Roast uncovered at 450f for 20 minutes
9. 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
10. Remove meat to a carving board
11. Cover loosely with foil and allow let rest
12. While the roast is resting prepare the au jus
13. Place the roasting pan on top of the stove over high heat
14. Add in the wine
15. Cook for 8-10 minutes, stirring and scraping any brown bits
16. Add in the beef stock
17. Cook and reduce the juice by half
18. Add salt and pepper to taste
19. Slice roast and drizzle with some of the juice
20. ——————————————–
21. Approximate cooking times for the prime rib cooked at 350f after the 20 minute cooking time at 450f
22. Rare
23. Cook 12-13 minutes per pound or to 130f
24. Medium-rare
25. Cook 14-16 minutes per pound or to 140f
26. Since every oven cooks differently cooking times are only approximate
27. 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