ok but seriously, who wants a slice of this prime rib? i am super excited to be partnering with OXO this holiday season to showcase how to make the ultimate roast! i know cooking a traditional prime rib can be a bit intimidating, it isn't something you want to risk making unless it is cooked to perfection: a crispy exterior with a rosy interior. i am drooling just typing this! so follow these directions closely & it will yield one kick ass roast, everytime.
the biggest game changer for me (when it comes to cooking any type of meat, not just prime rib) is the OXO good grips thermocouple thermometer. i want to carry this little thermometer with me at all times (haha). it can yield an accurate temperature within seconds, so you don't have to worry about overcooking meat. my family & i like our beef quite rare, so i cook the center of the prime rib to 115/120 degrees. if you prefer the beef medium, cook to 135/140 degrees. i also recommend basting the meat 2 to 3 times throughout the cooking process. you ready? lets get roasting!
note: this roast serves up to 4 people (ok, 2 italians). when deciding what size roast to make, your safest bet is to purchase one pound per person. if you are cooking a larger roast, follow the same directions but increase the cooking time about 15 minutes per additional pound.
ingredients
for the prime rib
- 1 bone-in prime rib roast, 4 to 5 lbs
- 1/2 cup whole grain dijon mustard
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves of garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 cup beef stock, storebought or homemade
for the gravy
- 2 medium shallots, finely chopped
- 1 clove of garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 cup cabernet wine
- 2 1/2 cups beef broth, store bought or homemade
- salt & freshly cracked black pepper, to taste
directions
- two hours before you plan to start the roast, remove it from the fridge. using the twine, tightly tie the rib bones to the meat.
- in a small mixing bowl, stir together the mustard, rosemary, thyme, garlic, salt & pepper until well combined.
- rub the mixture generously over the roast, covering each side with the mustard mixture.
- when ready to roast, preheat the oven to 500 degrees. transfer roast to desired cooking pan. for a small roast, an oven safe frying pan will do the trick! for a larger roast, use a roasting pan.
- place the roast in the oven for 15 minutes, this will "sear" the outside. add the beef stock to the roasting pan & reduce the heat to 325. cook for an additional hour, until the center of the roast reads 115 degrees on the thermometer. during this hour, use the baster to baste the roast 2 to 3 times. if you prefer the meat more well done, cook until the center reaches desired temperature.
- remove roast from oven & strain out the liquid using the fat separater. cover roast with foil & let stand for 30 minutes at room temperature.
- as the prime rib rests, make the gravy. place roasting pan on the stovetop over medium heat. add the liquid back to the pan, discarding any additional fat (save this for yorkshire pudding if desired).
- add the shallots & garlic. cook until translucent, about 5 minutes.
- whisk in the flour & wine. cook until the wine reduced by half. add the beef broth & whisk until mixture thickens. season with salt & pepper. transfer gravy to desired serving vessle.
- remove the twine & the ribs. slice meat with the bone & serve with gravy!
