Prime Rib Roast
Ingredients
The marinade
-
¼
cup
fresh rosemary, minced
-
2
tablespoons
thyme
-
3
cloves
garlic, minced
-
1
tablespoon
smoked paprika
-
½-1
teaspoon
cayenne pepper
-
½
teaspoon
white pepper
-
2-4
tablespoons
canola oil or any neutral-flavored cooking oil
-
to taste
salt and pepper
The roast and veggies
-
4-5
pounds
bone-in prime rib roast
-
1
medium
onion, chopped
-
1-2
stalks
celery, chopped
Au Jus
-
½
cup
red wine
-
3-4
cups
beef stock
Instructions
- Combine rosemary, thyme, garlic, paprika, cayenne, white pepper, and oil in a small bowl to make the marinade.
- Season the prime rib roast with salt and pepper, then rub with the herb mixture and wrap tightly with plastic wrap. Marinate overnight in the fridge.
- Remove the roast from the fridge about 2 hours before cooking to bring it to room temperature.
- Line the roasting pan with foil if desired, add onions and celery, and place the roast on top.
- Preheat the oven to 450°F (232°C) and roast the prime rib for 30-45 minutes. Then reduce the temperature to 325°F (162°C) and continue roasting until it reaches the desired internal temperature.
- Check the roast every 30-45 minutes, adding about ½ cup of water or stock as needed to prevent burning.
- Transfer the roast to a platter, cover loosely with foil, and let it rest for 20-30 minutes before serving.
- For au jus, skim the fat from the drippings, leaving 2-3 tablespoons of fat. Add stock, stir, and scrape the bottom of the pan.
- Transfer drippings to a skillet, add red wine and beef stock, bring to a boil, and simmer until slightly reduced, about 5-7 minutes. Season with salt and pepper to taste.
- Serve the roast with au jus.
Nutrition Facts (estimated)
Servings
8
Calories
890
Total fat
76g
Total carbohydrates
7g
Total protein
39g
Sodium
450mg
Cholesterol
163mg
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