Another Christmas has come and gone. I hope all of you had a restful day, nothing too stressed, few family arguments, much laughter and memorable moments. I spent my day with my immediate family and we enjoyed a classic Prime Rib Roast with the usual fixins’ and some Greek touches. For as long as I can remember, I’ve been doing Prime Rib as instructed by my father and his years of wisdom working in the restaurant industry.
Prime Rib Roast is one of the most enjoyable holiday or Sunday dinners one can prepare and eat and I’m going to show you how I do it. First, ensure you have the highest grade of beef (AAA), that it’s a “bone in” Prime Rib and that the cap is included/tied to the roast. A successful Prime Rib needs that fat which melts and protects the beef and offering more flavour.
If you are using a frozen Prime Rib, allow to slowly thaw in your fridge and dry-age the beef for 2-3 days (uncovered) in your fridge. My method for roasting Prime Rib is to roast under high heat until the beef has attained a nice brown colour then I reduce the oven temperature to anywhere from 300 – 260F. An instant-read meat thermometer is your friend here and I urge you to go buy one. They are inexpensive, they’ll save you from family arguments and in the end, make you look like a champ.
Prime Rib Roast au Jus
1 Prime Rib Roast, cap on – bone in
Dijon style mustard
chopped fresh rosemary
ground dried mushrooms (optional)
- Peel and cut some onions and slice into equally thick rounds and place on the bottom of your roasting pan. Place some bay leaves on the onions and set your Prime Rib on top. The onions will elevate your beef, keep the pan from drying/burning and give your “au jus” more flavour.
- Ensure that the Prime Rib has been brought to room temperature before roasting. Brush the cap and sides of beef with mustard then season the cap of your beef with lots of salt then sprinkle with pepper, garlic and onion powders, ground dried mushrooms and rosemary, thyme. Lightly season both sides of the beef with the same rub ingredients. Pre-heat your oven to 500F and set the rack in the lower-middle position (ensure an evenly cooked roast).
- Insert a meat thermometer into the top of the roast, right in the center. Place your roast in the oven and turn the oven light on. Keep the oven closed (some smoking will occur) and watch for the moment when your roast turns a deep brown colour (20-30 minutes). Once your roast has achieved that deep-brown colour, reduce the oven’s temperature to 300-260F. Allow the roast to cook until the thermometer has reached an internal temperature of 120F for rare, 140F for medium and 160F for medium-well.
- Carefully take your roast out of the pan and place on a large plate/platter and tent with foil. Allow to rest for 60-80 minutes (don’t worry, the meat will still be warm at service).
- Use this time to make your au jus and Yorkshire Puddings. Pour the beef drippings from the roasting pan into a fat separator and reserve the separated beef jus and fat (separately). Pour hot water into the roasting pan and scrape/loosen the brown bits and strain.
- Pour the beef jus into a pot and add 2-3 bay leaves and bring to a boil. Taste for to adjust seasoning (add water if too salty or add some beef stock to enhance) and reduce by a third. Keep warm until dinner service and remove bay leaves.
- To carve your Prime Rib, cut off the butcher’s twine and place the roast upright on it’s side to expose the rib bones vertically. Secure the roast with a fork and cut off the rib bones and reserve for making beef stock and a Beef Barley Soup.
- Now flip the roast back to it’s natural sitting position and remove the fatty cap. Carve your slices of beef and arrange on a platter. Serve with Yorkshire Pudding and the gravy boats full of jus.
Cooking Time for Rare (120°)
(3) Ribs, 7 to 8 lbs. 15 minutes at 500°, Then approx. 1 ½ hours at 300°
(4) Ribs, 9 to 10 lbs. 15 minutes at 5000°, Then approx. 2 hours at 300°
(5) Ribs, 11 to 13 lbs. 15 minutes at 500°, Then approx. 2 ½ hours at 300°
(6) Ribs, 14 to 16 lbs. 15 minutes at 500°, Then approx. 3 hours at 300°
(7) Ribs, 16 to 18 lbs. 15 minutes at 500°, Then approx. 3 1/2 hours at 300°
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