Perfect for entertaining a big group, I normally make my Prime Rib around the holidays. It’s a bit of work, but it’s worth it just to see the reaction on your guests faces when it arrives at the table. This is a combination of recipes from Lawry’s the Prime Rib and Cook’s Illustrated.
1 standing bone-in rib roast with ribs removed and reserved, patted dry.
Lawry’s Seasoned Salt
1 cup red wine
1 3/4 cups low-sodium beef broth
1 3/4 cups low-sodium chicken broth
2 sprigs fresh thyme
- Remove roast and ribs from refrigerator and let stand at room temperature 2 hours.
- After 2 hours, sprinkle fatty cap and ends of roast with Lawry’s Seasoned Salt.
- Heat heavy roasting pan or heavy-bottomed 12-inch skillet over medium heat until hot, about 4 minutes.
- Place roast fat side down in roasting pan/skillet and cook until well-browned, 12 to 15 minutes. Using tongs, stand roast on end and cook until well-browned, about 4 minutes. Repeat with other end. Do not brown side where ribs were attached.
- Place roast browned-side up on cutting board and cool 10 minutes.
- Place wire roasting rack in roasting pan.
- Tie browned roast to ribs and place bone-side down in roasting rack.
- Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound.
- Transfer roast to cutting board and tent loosely with foil. Increase oven temperature to 450 degrees for Yorkshire pudding.
- Prepare au jus using the recipe below.
- While roast rests, spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings.
- Set roasting pan over 2 burners at high heat. Add wine to roasting pan. Using wooden spoon, scrape up browned bits and boil until reduced by half, about 3 minutes.
- Add beef broth, chicken broth, and thyme.
- Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), 16 to 20 minutes.
- Add any accumulated beef juices from meat and cook to heat through, about 1 minute longer. Discard ribs.
- Strain jus through mesh strainer into gravy boat, pressing on onions to extract as much liquid as possible. Serve with prime rib.
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