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Juicy Prime Rib Recipe

Juicy Prime Rib Recipe

Shock Munch
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Ingredients
  

The Roast:

  • 4 to 8 pound Prime Rib of Beef, bone-in, fat cap removed, at room temperature
  • A oven safe AND flame safe roasting pan large enough to fit the roast
  • ¼ cup, butter, softened.
  • 1 tbsp freshly ground black pepper
  • 3 tbsp dried thyme
  • 1 tbsp dried oregano
  • 3 tsp dried rosemary
  • LOTS of salt

The Beef Au Jus:

  • ¼ cup of fat from the roast's drippings
  • 1½ tbsp of flour
  • 2 cups cold beef broth (the richer the better)
  • Salt and pepper to taste

Instructions
 

The Roast:

  • Make sure your rack is in the middle of the oven.
  • Preheat your oven to 500 degrees
  • Combine the soft butter, black pepper, thyme, oregano, and rosemary in a little bowl. Mix it all up until the ingredients are well combined.
  • Smear the flavored butter all over the room temperature roast on all sides (even covering the bones).
  • Sprinkle the salt, generously, over the entire roast, on all sides. Iron Chef Michael Simon says, "Use twice as much salt as you think you need." Remember this is a BIG cut of beef so only a fraction of that salt will end up on your plate.
  • Get out a calculator (I use my iPhone's calculator). Punch in the exact weight of the roast from it's label (I always tell the butcher I NEED the weight on the label to ensure it's not forgotten). Times the exact weight of the roast by 5 minutes, and you will get the amount of time the roast will be cooking at 500 degrees. Example: if your roast weighs 4.8 pounds 4.8 x 5 = 24 minutes, you would cook the roast in the oven, at 500 degrees, for 24 minutes.
  • If your cooking time is for example 24.6 minutes, round up to the nearest minute, which would be 25 minutes.
  • Place your roast, on a rack positioned in the middle of the oven, and cook it at 500 degrees for the amount of time your math equation says. Once you close the oven door, set a timer so you don't forget!
  • Once your timer rings, turn OFF the oven but do NOT...I repeat....do NOT open the oven door. Walk away from the oven and leave the roast in there for 2 hours (see notes about leave-in thermometer) .
  • After two hours, take the roast out of the oven, and place it on a cutting board.
  • If you are making the au jus, follow the next steps, if you are not, cut the bones off the roast, slice it up into whatever size portion you feel like eating, and serve it up on warm plates!

The Beef Au Jus:

  • While your roast is relaxing on a cutting board, pour out most of the fat from the pan, but leave about ¼ cup.
  • Place your pan onto your stovetop and turn the burner on to medium-high heat.
  • Add the flour, and continuously whisk it i the fat and cook it for approx 3 minutes. While you're whisking, be sure to scrape up the delicious brown bits stuck to the bottom of the pan...that's flavor baby!
  • Slowly start to add and whisk in the cold beef broth. Again, add it slowly at first to avoid any lumps in your sauce. Once all the broth is added, turn the stove up to high heat, and once it starts to boil, you're done!
  • If you like a thicker sauce, you can continue to cook and reduce it for approx 5 minutes.
  • Taste to see if salt and pepper are needed!
  • Serve boiling hot in a ramekin and enjoy with the prime rib!
  • put the pan, with all the leftover roast drippings, onto your stovetop, over medium heat.

Notes

THE ROAST MUST BE ROOM TEMPERATURE BEFORE YOU PUT IT IN YOUR OVEN OR THIS RECIPE WILL NOT WORK.
If your oven does have a working/accurate temperature gage this recipe will not work. You're oven doesn't need to be top of the line, but it needs to be good.
Let the roast sit in it's packaging, on your counter (or a safe place from kids and pets) for a LEAST 6 hours, longer is better.
Invest in a oven safe, leave-in, meat thermometer. Use the thermometer to help you keep track of the meat temperature. If the roast reaches 125 degrees, before the timer is up, yank it from the oven!
You do not need to let the roast rest after it comes out of the oven, it's practically been resting for 2 hours. By the time you eat it, it will only be warm, not hot. Serve it on warm plates (if possible) with boiling hot Beef Au Jus sauce!