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Kittencal's Prime Rib Roast With Au Jus

"Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt using any other spices will take away the flavor nothing else is needed, 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, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home, the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions, for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare... Important using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine and remember to remove your roast from the fridge about 2 hours before cooking"

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Prep Time: 30m

Cook Time: 75m

   

Servings: 6-8  

 
 
  • 5.0000

I made this with a 4 pound prime rib roast according to directions except for adding a chopped onion to pan and this turned out perfectly cooked to our liking after 1 1/2 hours..

  Ingredients
 
  US | Metric  Print 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
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

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

Step 2

Cover roast, and refrigerate overnight.

Step 3

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).

Step 4

Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.

Step 5

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!).

Step 6

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.

Step 7

Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt)

Step 8

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.

Step 9

*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.

Step 10

Remove meat to a carving board.

Step 11

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).

Step 12

While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.

Step 13

Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.

Step 14

Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).

Step 15

Add salt and pepper to taste.

Step 16

Slice roast (just before serving!) and drizzle with some of the juice.

Step 17

*NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.

Step 18

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.

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.


  Nutritional Facts
 
 
  • Serving Size: 1 (333.9 g)
  • Calories 825.6
  • Total Fat - 71.8 g
  • Saturated Fat - 30 g
  • Cholesterol - 163.3 mg
  • Sodium - 890 mg
  • Total Carbohydrate - 2.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 39 g
  • Calcium - 34.8 mg
  • Iron - 4.4 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
5 reviews

AS this was my first Prime Rib trial I really liked the outcome. Great flavor. My spouse said it perfectly: wow, this tastes like one of our favorite gourmet restaurants :)

 

Review by Wayne Peters

I made this with a 4 pound prime rib roast according to directions except for adding a chopped onion to pan and this turned out perfectly cooked to our liking after 1 1/2 hours.

 

Review by QueenBea

This recipe is the best. I had never made a prime rib before this so I payed close attention to the instructions. The roast turned out perfect and that au jus was just delectable, I could have a cup of that to sip on it's that good. The Keg would love this recipe!!!

 

Review by Angele

I think I reviewed this recipe at the old homestead too. Absolutely WONDERFUL! I've always put garlic into lamb roasts, but had never done so with beef. Always will now! Kitten is right that you need a really good thermometer, because with an expensive cut of meat you don't want to overcook it. If you've ever been intimidated by rib roast, don't be. Follow Kitten's directions and you will have the perfect holiday meal.

 

Review by Marion_in_Savannah

First of all with an expensive cut of meat such as a standing rib roast I always look to Kittencal for a recipe that is sure to be a winner. This recipe fills the bill perfectly. I omitted the black pepper and replaced it with dry crushed rosemary & thyme. However, I followed the rest of the recipe completely. Even though my roast was only a two ribber, it was extra large weighing in at 5.5 pounds. The meat came out perfectly medium rare and delicious tasting! Thank you Kitten for another perfect recipe!

 

Review by AcadiaTwo