Homestyle Prime Rib Roast
There is nothing quite like BEEF. Whether it is a hamburger, a steak, or a great prime rib, beef is the cat’s meow. Living in Alberta, it would be almost sacrilege to not eat beef. I feel extremely sorry for those vegans out there. The good Lord gave us these fantastic canine teeth for the sole purpose of ripping and tearing MEAT!!
This recipe requires very little ripping and tearing as the meat, when prepared properly, is juicy, tender, and downright delicious.
The only way to ruin this delicious roast is to over cook it. By over cooked, I mean to cook it beyond medium rare. If the meat is not, at the very least, pink it is over cooked. I actually prepare it somewhere between rare and medium rare.
As with any oven roast, it is important to remove it from the oven when it is about 10 degrees from being done. Wrap the roast in foil and let it rest. The resting period allows the meat to continue cooking while sealing all the great justices in the meat. When carved, the meat will be juicy and tender.
Best served with steamed vegetables, potatoes, and Yorkshire pudding with au jus, you can pair this meat with just about anything you like. It is great served with a nice glass of room temperature red wine.
This recipe for prime rib roast applies to any prime rib off a cow, deer, moose, or elk. The cut is the same, and the preparation is the same.
- 7 Lb Prime Rib Roast
- 1 Cup Merlot
- 2 Cups Beef Broth
- 1 Onion quartered
- 1 Tsp Rosemary
- 1 Tsp Cumin
- 1 Tsp Peppercorns
- 1 Tsp Kosher Salt
- 1 Tsp Dry Mustard
- 1 Tsp Chilli Powder
- 1 Tsp Ground Coffee Espresso is best
- 2 Tbsp Brown Sugar
- 1/4 Cup Canola Oil
- Drippings from roast pan
- 1/4 Cup Worcestershire Sauce
- 1/4 Cup Red Wine (Merlot)
- 2 Cups Beef Broth
- Salt and Pepper to taste
Using a mortar and pestle, grind all the herbs and spices into a rough powder.
In a bowl, mix herbs and spices and brown sugar and canola oil, creating a lose paste. Put this aside for a few minutes to allow the oil to be infused with the flavours of all the spices.
Slicing as close to the bones as possible, remove the Prime Rib Roast from the bone rack. Place the roast, fat side up, on the bone rack so supporting the entire roast (none of roast is touching the pan). Using three pieces of butcher string, tie the roast to the rack. The rack of bones is your cooking rack.
Place the roast in a roasting pan. Pour the rub paste on the roast and massage it into the meat on all exposed surfaces. Make sure to get all the nooks and crannies.
Quarter 1 large onion and place in the pan. Pour in beef broth and red wine. Try not to go above the bone rack with the liquid. Cover with roasting pan lid, and sit at room temperature for 3 or 4 hours.
Preheat oven to 500°F
Remove lid from roasting pan. Place roast in middle of oven at 500°F for 15 minutes to sear the roast. Turn down the oven to 325°F. Roast at this temperature for: 11-12 minutes per pound for Rare, 13-15 minutes per pound for medium rare, and 16 minutes or more per pound to ruin the roast. See cooking times guide in notes.
When the roast is 8-10ºF from desired temperature, remove from the oven, place on a cutting board, and wrap in foil (shiny side in) while you make the au jus. The roast will continue to cook in the foil. After about 30-45 minutes the meat should be completely cooked and ready to carve. Carve across the grain in ¼" to ½” thick slices.
Serve with a tablespoon of au jus drizzled over the meat, roast potatoes, and vegetables.
In a medium sauce pan, combine 1 cup of beef broth, W-sauce, and red wine. Bring to a boil. Simmer for 5-10 minutes or until reduced by 25-30%.
In roasting pan. With onions still in the pan, deglaze pan with 1 cup of beef broth. Scrape all the roast drippings from the pan. Bring to soft boil.
Pour the drippings and broth from roasting pan, through a tight mesh strainer, into the pot of broth and wine. Bring to a boil. Simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.
Cook Times and Doneness for Prime Rib / Rib Roast:
Medium Rare: 11-13 minutes per pound. When the roast reaches an internal temperature of 120º remove it and wrap in foil, and let it rest for 30 - 45 minutes until the internal temperature reaches 130º.
Medium: 13-15 minutes per pound. When the roast reaches an internal temperature of 130º, remove it and wrap in foil and let rest for 30-45 minutes. When it reaches an internal temperature of 140º it is good to go.
Medium Well to Well done.... You’ve destroyed a great cut of meat.