Kittencal's Perfect Prime Rib Roast Beef
Note...the internal temperature not the time is your best guarantee for doneness so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, i prefer to make the au jus especially if i am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method i always use when i make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and incr
Steps
Using a knife , poke small holes all over uncooked roast , and insert a half of a clove of fresh garlic in the hole.
Cover roast , and refrigerate overnight.
The next day , remove the roast from fridge and uncover.
Let sit out at room temperature for about 2 to 2-1 / 2 hours.
Set oven to 450f and allow the oven to preheat for a minimum of 15 minutes.
Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper.
Place the roast fat-side up on a rack in a shallow-sided pan , then insert a meat thermometer in the middle of the roast but not touching any rib bones.
Roast uncovered at 450f for 20 minutes.
After 20 minutes of high heat cooking reduce heat to 350f and continue to roast for 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 130f for rare doneness or 140f for medium-rare doneness , that is the way a prime rib really should be served , check your roast after 1 hour cooking time.
Remove meat to a carving board.
Cover .
Ingredients
prime rib roast, garlic cloves, fresh ground black pepper, salt, dry white wine, beef stock