Prime Rib (The True Prime Rib) Recipe
Description:
The reason I call this the “True Prime Rib” is that most restaurants & buffets carve a large boneless roast that they pass off as prime rib. The only true prime rib is made from a STANDING RIB ROAST! If you have any questions, you can e-mail me: [email protected].
Cook Time: 3 hours
Prep Time: 1 hour 30 minutes
Total Time: 4 hours 30 minutes
Recipe Category: Roast Beef
Keywords: Meat, Very Low Carbs
Aggregated Rating: 4
Review Count: 2
Nutritional Information (Per Serving):
- Calories: 1608
- Fat Content: 133.8g
- Saturated Fat Content: 55.1g
- Cholesterol Content: 326.8mg
- Sodium Content: 1155.6mg
- Carbohydrate Content: 8g
- Fiber Content: 0.7g
- Sugar Content: 0.9g
- Protein Content: 74.1g
Ingredients:
- 6-7 lbs Standing rib roast
- 1 cup Water
- 2 cups Red wine
- 6 Garlic cloves
- 1 Shallot
- 3 Bay leaves
- 3 tsp Dried thyme
- 1 tsp Garlic powder
- 1 tsp Dried basil
- 1 tsp Dried rosemary
- 1 tsp Dried tarragon
- Salt, to taste
- Ground black pepper, to taste
- 1/2 pinch Sugar
- Extra virgin olive oil
Instructions:
| Step | Description |
|---|---|
| 1 | When ordering the rib roast from a butcher, be sure to request a Top Choice roast cut from the small loin end, the best being ribs 12 through 10. |
| 2 | Have the butcher cut off the chine/backbone. |
| 3 | The rib bones look best if they are shortened and frenched. Have the butcher do this for you as well. |
| 4 | Place the roast in the refrigerator a couple of days ahead of time. |
| 5 | Set the roast at room temperature for 1 hour prior to cooking. |
| 6 | Evenly salt and pepper the roast. |
| 7 | Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot. |
| 8 | Place roast in hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes. |
| 9 | Remove roast from pan and set a wire rack in pan, and then set roast onto rack. |
| 10 | Pour water over the roast and then pour the wine over the roast. |
| 11 | Cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast. |
| 12 | Generously season again with salt and pepper and then sprinkle with the rest of the seasonings evenly. |
| 13 | Place roast (uncovered) in the middle of the oven that has been pre-heated to 325 degrees (for medium-rare) and roast for 2 to 3 hours, or until the internal temperature of the meat reaches 130 to 135 degrees for medium-rare. |
| 14 | Remove roast from oven and tent with aluminum foil. |
| 15 | Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast. |
| 16 | Set the roast on a cutting board and carve immediately next to each side of each bone. Every other slice will have a rib bone and every other slice will not have any bone at all. |
| 17 | Serve immediately. |
| 18 | Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus. |
| 19 | The au jus can be used as a gravy or placed into individual small dipping containers. |
Enjoy your True Prime Rib feast with this classic recipe! 🍖
