Prime Rib

ddsmit

Suspended
Jan 3, 2003
1,005
15
157
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Pensacola, FL
Here is a recipe we've used for the last 5-6 years and has never failed:

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Ingredients:
1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
fresh course-ground black pepper, as needed
kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone
softened butter, 1/2 tbsp per rib of beef
large metal roasting pan with at least 3-inch sides.
2 tbsp flour
1 quart cold beef broth

To Make the "Au Jus" Sauce
While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stovetop over medium heat. Add the flour and cook, stirring, for 5 minutes to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan.

Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib.
Internal Temperature Guide
Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it's removed.

Rare: remove at 110 degrees F. (final temp about 120)

Medium-Rare: remove at 120 degrees F. (final temp about 130)

Medium: remove at 130 degrees F. (final temp about 140)

Perfect prime rib is an easy undertaking if you follow a few key steps. The most important is using an accurate digital thermometer. This is the only way to ensure the desired doneness, which hopefully is a perfectly pink medium-rare, when the flavor and texture are at their best.

This prime rib recipe will work no matter what size roast you're using. A great rule of thumb is each rib will feed 2 guests. So, a 4 rib roast will serve 8 guests.
 

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