This prime rib roast is cooked very slowly in a low temperature oven and then seared at the end. The final result is a melt-in-your-mouth, to die for piece of meat which you can enjoy anytime of the year.
Here are a few recommendations –
1. The first thing we are going to do is generously season our roast with salt and pepper and then place it in the fridge in the roasting pan. This will allow the fans in the refrigerator to dry the exterior of our meat which will help to contain the moisture.
2. On the following day, we are going to remove the roast from the fridge and allow it to reach room temperature. This is very important when you are cooking large pieces of meat as it will assure that it is cooked evenly. Please do not skip this step.
3. We are going to cook the beef in a very low oven for a long time. This will make it very, very tender. Once it reaches 125 degrees F we will remove it from the oven, cover the roasting pan and let it sit for about 20 minutes. This will settle all the juices inside the roast. Also very important.
4. Finally, we are going to place the roast back into a very hot oven (the max your oven can go) and let it brown in 5 to 8 minutes. That is it. Perfection guaranteed.
As for the au jus we will make it with some beef broth, onion slices, garlic, thyme and red wine. We will take advantage of all the drippings in the pan and let the sauce reduce. Yum, yum, yum.
You can serve this perfect prime rib roast with anything you prefer. I love it with mashed potatoes and roasted veggies.
This is what you are going to need for this exquisite and perfectly cooked prime rib roast:
Serves eight
1 prime rib roast – I used 3 bone-in about 7 pounds (3 kilograms)
1 ½ cup beef broth
1 large onion – sliced
2 garlic cloves – smashed
6 to 8 thyme sprigs
½ cup red wine
Salt & Pepper
Generously season both sides of the roast with salt and pepper and place it in a roasting pan bone side down.
Place the pan into the refrigerator overnight. Do not cover it.
The following day – remove the pan form the refrigerator and allow the meat to come to room temperature between 45 to 60 minutes.
Preheat your oven to 200 F (93 C).
Remove the rack with the roast from the pan and add ½ cup of the broth, onion, garlic and thyme to the bottom of the pan. Place the rack with the roast on top (make sure the beef is not sitting on the broth) and place it in the oven for 3 to 4 hours until it is medium rare – 125F (51 C). Do not cover your roasting pan.
Once your roast reaches the 125F (51C) remove it from the oven and tent the pan with aluminum foil. Allow the roast to sit for 20 minutes on the counter top.
While the roast rests turn your oven up to the maximum temperature it will allow you.
Add the remaining broth and red wine to the bottom of your roasting pan and return the roast to the very hot oven. Allow it to brown for 5 to 8 minutes – take it out as soon as it has a nice brown crust.
Remove the roast on to a cutting board and place the roasting pan over two burners on your stove. Scrape the bottom of the pan and reduce the sauce by about 1/3rd. Pass the sauce through a sieve and keep warm.
Carve the roast in the same direction the bone is. I like cutting mine about an inch thick. Serve with the au-jus and any other sides you like. This goes beautifully with mashed potatoes and veggies.
