This is hands down one of my most enjoyable meals to make and eat. As you know, many restaurants were owned/operated by Greek immigrants to the West and a staple of any good restaurant was Prime Rib of Beef.
My dad operated such a restaurant for years and the Prime Rib was no doubt the “show stopper”.
Before I go on with the beef, please remember this recipe works only with Prime Rib which is a more expensive cut. This method will not work with regular roast beef.
Thirdly, invest in a meat thermometer. This is the sure-fire way to get the desired doneness of your meat.
Finally, only season the cap (top). The seasoning will drip down the sides of meat as the fatty cap renders. This is where the flavour comes from.
Prime Rib of Beef
Preheat your oven to 450F
1 standing Prime Rib roast, bone in and with cap
- Pat dry your beef. Generously season the cap only (not the sides) with salt, pepper and garlic powder.
- Place a meat thermometer into the center of the meat, entering through the cap.
- Places your beef (rib side down) in a large roasting pan (middle rack) and roast for 1 hour or until the entire piece of meat has achieved it’s dark brown colour.
- Remove the roast and pour 3 cups of water into the bottom of the roasting pan (or just halfway covering the rib bones).
- Turn the heat down to 400F and roast until the internal temperature has reached 135F.
- Remove the roast, cover with foil and allow the meat to rest for 30 minutes before carving.
- You may now make your Jus.
- Skim the fat from the “jus” in the bottom of the roasting pan (I use a fat separater).
- Using a wooden spoon, scrape up the brown bits and stir until there’s very little (if any) left on the bottom of the pan.
- Add 3 bay leaves and bring to a boil. Taste for seasoning. Sometimes the jus can be salty, so add some water or sometimes it’s too weak, then just add some beef base.
- Lower the heat to a medium simmer and reduce to half.
- Using a strainer, pour the jus through to a medium-sized sauce pan.
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