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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!
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.
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.