Prep 5 mins
Cook 1 hr 30 mins
A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while you thaw it.
- 2267.96 g standing rib roast
- 4 garlic cloves, minced
- thyme leaves
- basil leaves
- marjoram leaves
- Worcestershire sauce
- sliced fresh washed mushroom
- 709.77 ml water
- 3 beef bouillon cubes
- 354.88 ml cold water
- 6.16 ml basil
- 6.16 ml thyme
- 6.16 ml marjoram
- 14.79 ml cornstarch, mixed in
- 236.59 ml water
- Have butcher cut ribs away from roast.
- Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
- START IN EARLY AM (6 OR 7).
- Let rib roast stand for at least 2 hours until room temperature.
- Place meat in iron skillet, fat side up.
- Place in cold oven; turn on to 350° for one hour.
- Turn off oven.
- DO NOT PEEK OR OPEN OVEN AT ALL!
- For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
- Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
- Put all gravy ingredients into skillet except cornstarch and water.
- Scrape bottom of skillet to remove bits from pan.
- When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.
Oh and for a additional meal with the leftovers try it blackened style! Use paul prodome's blackend redfish magic, a cast iron skillet and a little butter and oh what a meal! served some leftover ajus and your in for a treat!
It was okay since I was making French Dips and forgot to get a packet of Au Ju! It was too salty though. I only used 3 bouillons instead of 4. I think I should have added less soy sauce or none at all. Added a splash of Worchestire sauce and that added good flavor. I didn't add any salt, but I did add pepper. I wish I would have added cornstarch at the beginning because it wasn't thick enough. Also, I think I would use the Better than Bouillon if I made it again.
I will never make prime rib any other way! This is truly foolproof and idiot-proof. Prime rib is SO expensive, so I always approach it with some trepidation, worrying that I will overcook it and waste my money. Sometimes I win, and sometimes I lose. However, I now know I can win every time! This was so easy. I followed the timing for medium-rare, and it was perfect. I must say that the au jus gravy was phenomenal as well. The only thing I suggest is to prepare your side dishes the day before (unless you have a second oven) and plan on reheating them in the microwave or after the roast comes out of the oven. I did steal some of the drippings to make a Yorkshire pudding, which didn't effect the gravy at all. Thank you, thank you, thank you for sharing this and making my holidays complete!