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I think the proof is in the photo. I have a palette pleasing prime rib recipe. Often people feel intimidated to make such a luxurious meal. It’s actually very simple to make. I don’t usually equate prime rib dinner with budget friendly entertaining. However, this time of the year you can find prime rib roast at a huge savings. (This will vary depending on where you live. Check your local grocery fliers.) For less than $25 I fed a family of four which included mashed potatoes and a vegetable side. There were even leftovers for beef dip sandwiches!
Whenever you think of high quality steaks, you often consider them as food to be prepared on special occasions. But today, with all the great selection in the grocery store, you can have steak even three nights a week. And with people now focusing on the quality of meat, you’ll often find that excellent steak cuts don’t need many ingredients for you to add to them before grilling—not even salt or pepper. The quality of the meat will transcend all flavors, and you’ll know it in your first bite.
Since it’s a large slab of meat, prime rib needs tender loving care and attention when roasting. It would also be great to score the meat and insert unpeeled garlic cloves in the holes you poked. If you don’t like the skin of the garlic, go ahead and crush the cloves and remove the skin. Most of the flavor is on the skin of the garlic, so believe me when I tell you the drippings you will collect after roasting will surely smell and taste heavenly.
Prime Rib Roast Recipe:Ingredients:
- prime rib roast bone in (3-4lbs)
- coarse salt and pepper
- freshly crushed garlic (4–6 cloves)
- au jus packet (like Lawry’s)
- ¼ cup red wine (optional)
- Let the rib roast sit out at room temperature for 30 minutes
- Set your oven to 500 degrees. (if you have a convection oven, set it to pure convection)
- Generously lather all sides of the rib roast with salt, pepper and the crushed garlic.
- Place on a roast rack if you have one. If not get some foil and line a cookie sheet.
- Cook at the 500-degree temperature for 20 minutes. Then lower the temperature to 325. Your total cooking time for medium should be 25 minutes per pound of meat. However I highly recommend using a meat thermometer for a more accurate result.
- Be sure to let the roast rest for 10 minutes before slicing.
- While you’re waiting, mix your au jus packet according to the directions. I like to add a little red wine and some of the pan drippings.
Chart for Prime Rib Doneness
Rare: 120 – 125°F – Center is bright red, pinkish towards the exterior portion.
Medium Rare: 130 – 135°F – Center is very pink, slightly brown towards the exterior portion.
Medium: 140 – 145°F – Center is light pink, outer portion is brown.
Medium Well: 150 – 155°F – Not pink
Well Done: 160°F and above – Steak is uniformly brown throughout.
It’s always crucial to remember to place a pan under the grill rack to catch all the drippings, as this makes the perfect gravy. Serving your prime rib with side dishes your family loves will be a great dinner to look forward to. And please, don’t rush into slicing the steak after roasting. Resist the urge to grab that steak knife. It would do you a lot of good to wait and let the juices settle before slicing.
You can either place your prime rib roast on a platter or make individual plates. Serve with homemade mashed potatoes and a fresh steamed vegetable. Offer some horseradish mixed with sour cream and au jus sauce on the side. I think the perfect wine for this meal (which happens to be one of my favorite reds) is a Hess Cabernet Sauvignon Allomi Vineyard 2009 750ML Hess Allomi Cabernet.