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Beer and FoodSUPPLIES
- Oven
- Oven-ready prime rib roast (approximately 15 lb.)
- Salt to taste
- Pepper to taste
- 1 head chopped garlic
- Large roasting pan (should be oven and stove safe)
- 1/3 lb. chopped carrots
- 1/3 lb. chopped celery
- 1/3 lb. chopped onion
- Instant-read thermometer
- 2 qt. beef stock
Overview
Prime rib roast comes from the primal beef rib. This muscle is not used much, so the cut is tender and richly marbled with fat. This fat contributes to a moist roast. As its name implies, you cook a prime rib roast by roasting it. Roasting uses dry heat, usually from an oven set to a low temperature. It also uses long cooking times that result in a large portion of meat that is cooked evenly through the middle.
Step 1
Preheat the oven to 300 degrees F.
Step 2
Pull back the roast's netting and layer of fat (fat cap), and season with salt, pepper, and chopped garlic. Seasoning will not penetrate the fat, so seasoning must be placed between it and the meat. Replace the fat cap and netting.
Step 3
Place the roast in the oven and cook until 45 minutes before it is done. Remove it and add vegetables to the pan. To cook a roast to rare (135 degrees Fahrenheit internal temperature after resting), multiply the roast's weight by 16 minutes. A 15-lb. roast will take about 4 hours total to be cooked to rare. To cook a roast to medium (145 degrees Fahrenheit internal temperature after resting), multiply the roast's weight by 19 minutes. A 15-lb. roast will take about 4 hours and 45 minutes total to cook to medium. Ultimately, the roast's temperature after it is removed from the oven and allowed to rest determines when it is done.
Step 4
Spread your vegetables around the pan's bottom around the roast, and then place the roast back into the oven and continue cooking until the roast's internal temperature registers on the instant-read thermometer at 5 to 10 degrees Fahrenheit under the desired cooked level. After removing a roast from the oven, it will continue to cook (carryover cooking), and its internal temperature will continue to increase by 5 to 10 degrees. If you want your roast rare, remove it at 125; if you want your roast medium, remove it at 135.
Step 5
Remove the roast from the pan and rest it somewhere warm as its carryover cooking continues, tenting it with foil. It should rest 20 to 30 minutes, which will give you time to cook your sauce (au jus).
Step 6
Skim the fat out of the roasting pan, reserving the vegetables and drippings in the pan.
Step 7
Put the pan over medium heat on your stove, pour your stock into the pan, and stir the drippings into the stock.
Step 8
Reduce the stock and let it thicken slightly, seasoning with salt and pepper to taste.
Step 9
Remove the au jus once it's slightly thickened and strain it to remove and discard the vegetables. Skim any remaining fat off the au jus, and set the au jus aside.
Step 10
Once the meat has rested and its internal temperature indicates your desired level of cooked, remove its netting and trim off the fat. Slice the rib between the rib bones. Arrange the meat on a platter and serve with your au jus.
TIPS AND WARNINGS
- TIP : An oven-ready roast will already be netted. The netting helps the roast keep its shape while cooking. Your butcher can net your roast for you if it's not already netted when you buy it. You can pull this netting back to season the roast. Once the roast is ready to slice and serve, simply cut the net off and discard it. Alternatively, you can tie the meat with butcher's twine.
Remember, don't wait until the roast's internal temperature indicates the cooked level of doneness you want before pulling it from the oven. If you wait too long to remove it, the carryover cooking will actually bump the doneness up to the next degree---from rare to medium or from medium to well-done.
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