Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Tags: American Classics, Beef, Beef Stock, Butter, Comfort Food, Dinner, England, Feast of Saint George, Garlic, Kid Friendly, Kosher Salt, Main Courses, Party Foods, Pepper, Prime Rib, Prime Rib Roast, Red Wine, Ribs, Rosemary, Standing Rib Roast, Sunday Dinner, The Lazy Way To Cook, Thyme, Victoria Hart Glavin, Victoria's Delicious Prime Rib, Victoria's Prime Rib, Week Nights, Weekend Fun
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!