Have you ever wondered what the most amazing thing of beauty is on this Earth? Oh, I can think of a few things. I can talk about the beauty of my spouse, the wonder of my little girl, and the view from the most amazing mountain top. But, I won't. I won't bore you with all of that detail (but my, oh my I could!!!). But what I can do, is talk about how beautiful this prime rib roast is. This is not just any prime rib roast, mind you. Nope. This is actually a very special one. In fact, it is my first. Do you remember firsts? First kiss. First time driving behind the wheel of a car. First time riding your bike without an adult holding on? You know. Come to think of it, my five year old has experienced all of that. Yikes! She actually came home one day and said that she got married because a boy kissed her on the cheek. My eyes darted over to Tam and I said oh oh. And it starts. I was hoping for at least 18 years of never needing to hear something like that. And of course, she was on my lap while holding the steering while in the driveway doing like less than 3 miles an hour. Ok, back to the prime rib. This was my first time - EVER - cooking a prime roast.
I am thankful for Kittencal's version of this American classic. American? Actually, doesn't the whole world know about Prime Rib Roast? Well, just to be sure I opened up my favorite search engine and found out that nobody knows its origin but a good guess is that the prime rib cut came out of the Industrial Revolution in the UK, Australia, Ireland, New Zealand, Canada and USA. There you go. A bit of trivia. If you should know one thing about this recipe is that it is loaded with garlic. I couldn't believe it. But, yup, true story. I poked a bunch of little holes on the top and sides, cut in half a bunch of garlic cloves and placed them inside the holes. Wow. Talk about great flavor. And not only that, but the real secret is in the cooking method. The recipe's author: Kittencal, says "that 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" and she wasn't kidding. That is exactly what I did and it came out looking... well, tender and juicy. With sides like steamed broccoli, mashed potatoes with a mound of butter and garlic from the cooked roast, and a slice of fresh baguette bread... well, not much else to say now. What's your favorite side?
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Kittencal's Prime Rib Roast With Au Jus
Kittencal's Prime Rib Roast With Au Jus
Recipe Type: Main
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
The best and most tender juicy prime rib you will ever cook!
Ingredients
- 1 roast (3 to 4 pound) center-cut prime rib (leave a layer of fat on the top for flavor)
- 8 garlic cloves, sliced in half (or use as many as you like)
- Fresh ground black pepper (use lts!)
- 1/2 teaspoon white salt (can use up to 1 teaspoon or can use seasoned salt)
- 1/2 cup dry white wine
- 2 cups beef stock
Instructions
- Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired
- Cover roast, and refrigerate overnight.
- The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
- Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
- Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
- 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.
- Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt)
- After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
- *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
- Remove meat to a carving board.
- Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
- While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
- Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
- Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
- Add salt and pepper to taste.
- Slice roast (just before serving!) and drizzle with some of the juice.
- *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
- APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F. ------- Rare; cook 12-13 minutes per pound or to 130°F. Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare). Since every oven cooks differently cooking times are only approximate.
Serving size: 339 g Calories: 825.6 Fat: 71.8 g Saturated fat: 30 g Carbohydrates: 2.1 g Sugar: 0 g Sodium: 800 mg Fiber: 0.1 g Protein: 39 g Cholesterol: 163.3 mg
Notes
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.[br]- See more at: /recipe/kittencals-prime-rib-roast-with-au-jus-62#sthash.KEQELjvp.dpuf
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