Kittencal’s Perfect Prime Rib Roast Beef 🥩

Description:

This recipe for Kittencal’s Perfect Prime Rib Roast Beef guarantees a succulent and flavorful roast every time! With a cooking technique borrowed from high-end restaurants, this roast seals in all the juices for a tender and mouthwatering result.

Prep Time: 24 hours
Cook Time: 1 hour and 15 minutes
Total Time: 25 hours and 15 minutes

Note:

The internal temperature, not the time, is your best guarantee for doneness. Invest in a meat thermometer for perfectly cooked prime rib every time! You can serve this roast with or without au jus, but it adds an extra special touch, especially for holiday dinners.

Key Ingredients:

• 3-4 pound prime rib roast
• 8 garlic cloves
• 1/2 teaspoon salt (or less)
• Lots of fresh ground black pepper
• 1/2 cup dry white wine
• Beef stock

Recipe Instructions:

1. Preparation:
   Using a knife, poke small holes all over the uncooked roast, and insert a half of a clove of fresh garlic in each hole. Cover the roast and refrigerate overnight.

2. Bring to Room Temperature:
   The next day, remove the roast from the fridge and uncover; let it sit out at room temperature for about 2 to 2-1/2 hours. This step is crucial for tender and juicy meat.

3. Preheat Oven:
   Set the oven to 450°F and allow it to preheat for a minimum of 15 minutes.

4. Season the Roast:
   Season the roast with a small amount of salt and lots of fresh ground black pepper. Avoid using any other spices to preserve the prime rib’s flavor.

5. Roasting:
   Place the roast fat-side up on a rack in a shallow-sided pan. Insert a meat thermometer in the middle of the roast but not touching any rib bones. Roast uncovered at 450°F for 20 minutes.

6. Reduce Heat:
   After 20 minutes of high-heat cooking, reduce the 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.

7. Resting:
   Remove the meat to a carving board, cover loosely with foil, and let it rest for at least 20 minutes. Do not cut into the roast immediately, as this will cause the juices to flow out.

8. Prepare Au Jus:
   While the roast is resting, prepare the au jus. Place the roasting pan on top of the stove over high heat. Add the wine and cook for 8-10 minutes, stirring and scraping any brown bits. Add the beef stock and cook until the liquid reduces by half. Season with salt and pepper to taste.

9. Serving:
   Slice the roast just before serving and drizzle with some of the au jus.

10. Optional:
    If desired, you can cover the roast loosely with foil for the first hour and then uncover and cook for the remaining time.

Approximate Cooking Times:

Cooking times at 350°F after the initial high-heat cooking:

• Rare: Cook 12-13 minutes per pound or to 130°F.
• Medium-rare: Cook 14-16 minutes per pound or to 140°F. Avoid cooking beyond medium-rare for the best results.

Serving Portions:

For a generous serving of prime rib roast, plan on 2 people per rib. For example, to serve 6 people, you’ll need 3 ribs; for 8 people, use 4 ribs. Anything less than 3 ribs is better treated as individual steaks rather than a roast.

Enjoy this delicious prime rib roast with your loved ones for a special occasion or holiday feast! 🍖🎉