Roasted Prime Rib

Prime RibI prepare my Prime Rib in two different styles depending on when it is being served. The more traditional English preparation as written below, and a Southern style consisting of a dry barbecue type rub. While I do have those that ask me to throw together a batch of rub every year I decided I would save that version for a little later in the summer. A whole standing rib roast (prime rib roast) consists of ribs 6 through 12, and not actually the whole ribeye as served in most restaurants these days. Most GOOD butchers recommend that you request a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. This cut is referred to as the loin end, or sometimes the tail end, because the meat and ribs get larger as they move up toward the shoulder.


Ingredients:

Rib Roast , Bone In (Yields: 2 servings per rib)

5 Stalks Celery

2 Cloves Garlic, Minced

2 cups Onion, Chopped

1/2 Cup Carrot, Chopped

1 Fresh Bay Leaf

2 Sprigs Rosemary

1 Tablespoon Dijon Mustard

2 Tablespoons Kosher Salt

1 Tablespoon Cracked Black Pepper

1 Tablespoons Olive Oil

Steps:

1).Preheat oven to 450°F

2). Lay Stalks of Celery across the bottom of your heavy stainless-steel roasting pan* to serve as a trivet (Rack) for your roast. Top with Chopped Onion, Carrot, Rosemary, and Bay Leaf this creates a Mirepoix for your sauce later as well as serves to add moisture, and prevent sticking.

3). Combine Garlic, Mustard, Salt, Pepper, and Oil in a small bowl, and mix to make a paste.

4). Place the roast ribs down and fat side up on top of your mirepoix.

5). Rub the Rib Roast with the paste making sure to coat completely.

6).Place roasting pan in preheated oven, sear the rib roast for 15 minutes at 450° F, then lower the oven temperature to 225° F. for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the drippings accumulated in the bottom of the roasting pan. Do Not Cover the roast.

7). Set timer accordingly. The rule of cooking is 30 minutes per pound at 225°F. Assuming your roast is four ribs, 4.5 hours cook time should be the maximum. If you cook a full 7-8 Rib Roast, 6.5 hours cook time. After 1 hour of cooking, begin checking the internal temperature at the thickest part of the meat (use a good instant-red meat thermometer). If the temperature is rising quickly reduce the oven temperature to allow your meat to continue slow roasting based upon the 30 minutes per pound rule.

120°F = Rare, and go up 10 degrees per temperature after that. Keep in mind your roast will have carry over cooking of at least 5 degrees during the resting stage.

8). When Rib has reached the desired internal temperature , remove from the oven, and allow to rest about 30 minutes prior to service. This would be a great time to make those Yorkshire Puddings, and strain the drippings to make the Au Jus.



NOTE:* Select a roasting pan that has sides at least 3-inches deep. I do not recommend using nonstick pans, as these pans do not produce the charred bits that produce wonderful sauces, and gravies.

I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds great flavor, and that's what we are always after in our cooking.