Prime Rib Roast
(Makes about 6 servings)
1 (3-rib) roast, about 5 pounds, trimmed of excess fat
Salt and pepper
1 or 2 garlic cloves (optional)
1 cup red wine, beef broth, or water
Take the meat out of the refrigerator 1 hour before cooking.
Bringing the meat to room temperature will allow it to cook more evenly.
Preheat the oven to 450 degrees F.
Place the meat, bone side down in a large roasting pan.
Season the meat with salt and pepper.
If you are adding the garlic:
Peel the cloves and cut them into slivers. Use a paring knife to cut small holes in the meat and insert the garlic into them.
Place the roast in the oven and cook for 15 minutes.
Turn the oven down to 350 degrees F ; roast for about 1 hour.
Check in several places with a meat thermometer.
At 125 to 130 degrees F. the meat is rare.
Cook another 5 to 10 minutes if you like it done more.
At 155 degrees F. it is well one.
Remove the meat from the oven and cover with foil to keep it warm.
Pour off all but a few tablespoons of the fat and place the roasting pan over high heat. Add the liquid (wine, broth, or water) stirring and scraping up any brown bits. Cook until the liquid is reduced by half. Slice the heat and serve with a little of the sauce.
Prime Rib Roast
A standing rib roast, also known as prime rib, is ideal for Christmas and holiday entertaining or any special occasion. Here are some tips for buying, roasting, and carving the perfect rib roast for a small gathering or for a crowd. Try our recipe for Horseradish Cream Sauce as an accompaniment to your roast.
Tips for Buying, Roasting, and Carving a Prime Rib Roast
If you want the best roast, make a special request for the small end (the 12th through 7th ribs). Ask the butcher to cut it to order for you, removing the short ribs; you want what’s called a ‘short’ roast. If you are serving 4 to 6 people, buy 3 or 4 ribs. If you are serving more, add another rib for every 2 people, unless you want huge portions.
For rare meat, allow 15 to 20 minutes per pound of prime rib, regardless of the size. Although we recommend not cooking beef over 155 degrees F., some cooks suggest that 170 degrees F. is well done. Large roasts will rise at least 5 degrees between the time you remove them from the oven and the time you carve them. Many cooks claim that cutting into meat to check it’s doneness is a sin but if the meat is perfectly cooked no one will care. Cut into the middle or take a slice from the end to check for doneness.
To carve a bone-in prime rib, cut close to the bone, between the ribs, for the first slice. Unless you want huge portions, the second slice is boneless.
Prime Rib for a Crowd
For bigger roast of 5 ribs or more, allow at least 2 hours for the meat to come to room temperature before roasting. Increase the initial browning time at 450 degrees F. to 20 minutes. After that the cooking instructions remain the same with the total time being a little longer. Increase the liquid for the sauce to at least 2 cups.
Carve your roast on a cutting board that has a deep channel around the perimeter. That way you won't lose any of the flavorful juice. Add it to your gravy or simply spoon it on top of the meat before serving
HORSERADISH CREAM SAUCE
This sauce is a nice accompaniment to rib roast or any roasted beef dish.
1-1/2 cups sour cream
1/2 cup prepared white horseradish, drained
2 tablespoons chopped fresh chives
2 tablespoons chopped shallots
1 teaspoon fresh lemon juice
Blend all the ingredients in a bowl. Seaon with salt and pepper. Chill at least 30 minutes before serving.
Makes about 2-1/2 cups