Prep 1 hr 30 mins
Cook 3 hrs
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! The person that reviewed this recipe and found a wrong oven temp. in step 14 is out of their mind. Please disregard that review... If you have any questions, you can e-mail me: AlanLeonetti@q.com.
- 6 -7 lbs standing rib roast (3 or 4 ribs)
- 1 cup water
- 2 cups red wine (Cabernet Sauvignon)
- 6 garlic cloves
- 1 shallot (sliced)
- 3 bay leaves
- 3 tablespoons au jus mix
- 1 teaspoon dried thyme
- 1 tablespoon granulated garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 1⁄2 pinch sugar (for the au jus)
- 100% extra virgin olive oil
- 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.
- Have the butcher cut off the chine/backbone.
- The rib bones look best if they are shortened and frenched.
- Have the butcher do this for you as well.
- Place the roast in the refrigerator a couple of days ahead of time.
- Set the roast at room temperature for 1 hour prior to cooking.
- Evenly salt and pepper the roast.
- Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot.
- 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.
- Remove roast from pan and set a wire rack in pan, and then set roast onto rack.
- Pour water over the roast and then pour the wine over the roast.
- 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.
- Generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly.
- 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 internal temperature of the meat reaches 130 to 135 degrees for medium-rare.
- Remove roast from oven and tent with aluminum foil.
- Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
- 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.
- Serve immediately.
- Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus.
- The au jus can be used as a gravy or placed into individual small dipping containers.
I think the other reviewer misunderstood. The MEAT TEMP. is 130 NOT the OVEN TEMP. I thought it was perfect!
While I would like to say, the ingredients spices and such are very good. I did find a mistake with the time-vs-temperature. In step 14 you have us set the oven to 130 F. Most modern ovens will only go to 170, which is fine. However, for a Medium Rare roastof that size, increase time from 4 hrs to appx 6. Or increase temp to 375 and roast for 12 mins/pound. It will yeild a Medium rare roast everytime.