Follow us on Social media
Instagram Pinterest Tiktok Threads X-twitter Facebook-f
30 Recipes Collection

Entrée

Number05

Prime Rib Roast

What you Need

Baking Pan
Wire Roasting Rack
Carving Knife
Meat Form

5+ pounds bone-in prime rib roast

4 whole bay leaves

2 teaspoons salt

2 teaspoons black pepper

2 cloves garlic, minced

1 can au jus gravy (10.5 fl oz)

What to do

What to Do

Set roast out, covered, for 2 hours to come to room temperature before roasting; cut away ties.
Preheat oven to 375°F; generously season your roast with salt, pepper and garlic powder on all meaty sides and ends.
Cut four deep slits in the meat and place a bay leaf in each slit; leave a bit of each leaf visible for easy removal before carving.
Place the roast, bone side down, on a roasting rack set in a baking pan; do not cover; do not add water.
Place roast in hot oven; after 1 hour, turn the oven off; DO NOT OPEN THE OVEN DOOR.
After at least 2 hours (longer is fine), reset oven to 375°F; DO NOT OPEN THE OVEN DOOR.
After 35 minutes, open the oven and remove roast.
Let roast rest ~10 minutes and remove bay leaves before carving; serve with warm au jus gravy.
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 598; Total fat 36.1g 55.5%; Saturated fat 11.3g 56.5%; Cholesterol 130mg 43.3%; Sodium 820mg 34.2%; Carbohydrates 28.5g 9.5%; Fiber 2.5g 17.9%; Sugars 2.4g 4.8%; Protein 39.5g 79.0%; Based on DV of 2000 calories per day
Note
Ask for your roast to be cut and tied when purchased. There are other terms for this, but “cut and tied” seems to be understood most anywhere. This refers to having the bones cut from the meat, but then tied in place.
Note
This procedure will yield a roast that is brown and crispy on the outside and juicy inside. The end pieces will be well done and the center will be medium rare. You can use this process for any size and type of beef roast.

Rockin’ it Old School

Beef au jus

Ziploc
Saran
ReynoldsWrap

Rockin’ it Old School

Beef au jus

4

tablespoons

beef drippings from roasting pan

2

tablespoons

flour

¼

cup

red wine

1

can

(14.5 fl oz) beef broth, (~2 cups)

1

tablespoon

Worcestershire sauce

1

teaspoon

rosemary

1

envelope

onion soup mix

⅛

teaspoon

salt

⅛

teaspoon

black pepper

In saucepan over medium-high heat, add beef drippings and sprinkle in flour; whisk in remaining ingredients; bring mixture to boil and cook ~5 minutes, until slightly thickened.