Beef is a must when my Dad is around.
In the past, his favorite was El Gaucho’s fantastic steaks.
This year, I decided to make prime rib for him.
It was not my first time making prime rib, however, I do not make it that often just because beef is not a big part of our diet.
When I made it recently (twice actually; because my Dad loves it so much, and he thought it was better than the expensive Red Cow steaks), I was being reminded how easy it was to make prime rib.
Aside from buying great quality meat, the key to success is an accurate meat thermometer.
If an au jus is desired, be sure to use an oven and stove top safe pan for roasting and making the sauce.
A perfect dish for large party, give it a try!
~ 4 lb. bone-in rib roast (about 2 bones), intact, no cuts between the bones and meat
3 large sprigs of fresh rosemary, main stem removed, finely chopped
5 sprigs of fresh thyme, main stem removed, finely chopped
5 cloves of garlic, finely chopped
2 to 2 1/2 tbsp. coarse salt
1 1/3 tbsp. coarse ground pepper
rub chopped rosemary, thyme, garlic and black pepper evenly on the surface of the meat and marinate for at least 4 hours
Rub salt generously and evenly to the surface about half an hour before cooking
Preheat oven to 350F
Insert the meat thermometer right in the middle of the rib roast, as viewed from all angles of the meat
Roast, bone side down, to appropriate internal meat temperature: 130F for medium rare (as pictured), 140F for medium, and 150F for well done*
Remove from oven and let stand for 15 to 20 minutes before carving^
*from a timing perspective, it is about 18-25 minutes per pound of meat
^from my experience, the meat’s internal temperature rises about 15F during the 15-minute standing time
Au Jus Recipe
1/4 cup of onion, chopped
1 cup of beef broth
dripping from the pan
After removing the prime rib from the pan, place the pan over medium heat
Stir in and sweat onion until soft and translucent
Turn heat up to high and add beef broth until boil, and all the meat dripping attached to the pan are removed
Lower heat to a simmer and cook until desirable thickness**
Pour and serve
**if the sauce still seems runny, feel free to add corn starch slurry to thicken the au jus; heat needs to be brought up to a boil, and stir au jus continuously while adding the corn starch slurry