Prime Rib Roast

PRIME RIB ROAST

 

 Valentine’s Day! What is nicer than to make for my husband a nice piece of Rib Roast?  As we have cut eating red meat to a minimum, this is definitely a treat for him, but I must agree for myself as well!  Normally, I just rub the meat with oil and salt and pepper it and roast it!  Simple and easy but I choose to add some spice to this one and see if I like the bit of a change.

This will serve 4 and is based on making it medium rare.  Or in our case for two and lots for sandwiches!   Bon Appetite!!!!!

5 Pd Standing Rib Roast of Beef

Olive oil enough to coat all sides of roast

Salt and ground pepper

2 tablespoons Minced garlic

¼ cup minced parsley

1/8 teaspoon each tarragon and thyme

Bring beef to room temperature for at least three hours prior to cooking..

Preheat your oven to 500°F.

 

Rub the roast on all sides with olive oil, minced garlic and herbs.   Then use sea salt and ground pepper and coat all sides well.  Place the roast in a pan on a rack – fat side up. 

 

Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone.

After 15 minutes on 500°F, reduce the heat to 325°F.. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. Roast about 15 minutes per pound (for medium rare) so therefore, this roast will take approximately 1.15 hrs. The thermometer should read about 125-130 degrees for medium rare.

Once the temperature has been reached, remove the roast to a platter or carving board and tent with foil and let it rest 20 minutes. 

Carve by removing the bone from the meat and remove the top layer of fat. Place on carving board and make ¼-1/2 inch slices.

Au Jus:  MAKE WHEN THE ROAST RESTS

Pan drippings from roast

1/2 cup red wine

1 cup beef broth

3 tablespoons unsalted butter

Salt and freshly cracked black pepper

In the pan, stir in the wine and season with salt and pepper.   Cook to reduce about 5 minutes and make sure the drippings are all scraped up from the bottom of the pan and then add the broth and butter; stir to incorporate and heat for another 4-5 minutes.

 

 

 

TIPS:

·        Many cooks trim the fat layer down before cooking. I do not recommend to do so unless the fat is in excess of ¼ inch (bad butcher and you paid allot for fat weight!). The fat gives great flavor to the roast. Trim the pieces you serve instead and allow the fat to cook down and drip all over the roast.  YUM!!!

·        Many cooks will loosen the fat layer and add spices there (sometimes even sliced onion) and then tie the layer back to the roast.

·        Some cooks like to loosen the ribs from the meat and tie them back to the roast.  This makes for an easier carving job.

·        The Au Jus sauce (can be changed to what ratio of stock to wine you like) can be made into gravy by adding flour to thicken and a bit of cream for richness.

·        I love cooking the simple oil salt and pepper way of cooking and serving with horseradish or horseradish sauce. … Delicious.  Sometime plain and simple is the best!  HA...WRONG. Change it up. This was amazing. The Au Jus sauce and the herbs on the meat so enhanced this fabulous roast.

·        Last tip. If you plan to save some for a later meal... cook it under-done and cut pieces from the outside!  The when you re-cook it will still be prefect.

·        Tomorrow we will have Hot Roast Beef Sandwiches warmed in the Au Jus.  When using the sauce the next day the fat will rise to the top and you can skim it off to keep the fat content down!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!