If you love prime rib, take the plunge and make it. Surprisingly, prime rib is one of the easiest meals to make. This also includes a fresh horseradish sauce, and zinfandel gravy.
- 4 T of Butter
- 4 T of Herbes de Provence
- 2 T of Olive Oil
- 3 t of salt
- 3 t of pepper
- 3 Carrots
- 1-2 White Onions
- 5-10 Cloves of Garlic
- 2 Cups Water
- 1 cup Sour Cream
- 1/4 cup Fresh Grated Horseradish
- 1 T Dijon Mustard
- 1 t White Wine Vinegar
- 1/2 t Kosher Salt
- 1/4 t Fresh Ground Pepper
- 1/4 - 1/2 cup of zinfandel
- 1 - 2 cups of beef/chicken broth.
- 1 T Flour
- 2 T Water
- 1 T of butter (if not using the flour and water to thicken)
- Remove the Roast from the refrigerator for 30 minutes to bring the meat to almost room temperature. When picking up the roast, I'll have the butcher cut off the bone and tie it back on (provides extra flavors and juices).
- Preheat the oven to 450°.
- Mix the ingredients for the Roast in a small pot over low heat.
- Rub the herb mixture all over the prime rib, particularly on top.
- Slice the carrots and onions into big slices, and place into the bottom of a roasting pan, along with the garlic.
- Add the 2 cups of water to the pan (prevents the juices from drying up); you may need to add some more water during cook-time.
- Place the meat, fat side up, directly on the vegetables in the roasting pan.
- Stick a thermometer into the roast to the center (not touching bone, if you've kept the bone on).
- Place the roast in the oven for 15 minutes or until meat starts to brown (searing helps to seal in juices).
- Reduce the heat to 350°.
- 125-130 degrees for rare (15 min. per lb.)
- 130-135 degrees for medium rare (17 min. per lb.)
- 140 degrees for medium (18 min. per lb.)
- 150 degrees for medium well (19 min. per lb.)
- 160 degrees for well (20 min. per lb.)
- Combine ingredients for the horseradish sauce in a bowl and whisk until the mixture is creamy and smooth.
- Place in the refrigerator for at least least 4 hours to chill and let the flavors infuse.
- This can be stored in the refrigerator for ~2 weeks.
- Put the roasting pan on stove top after the prime rib has has been removed. Remove as much of the vegetables as you can.
- Add 1/4 to 1/2 cup of zinfandel and de-glaze the pan over medium heat.
- Whisk in 1 - 2 cups of beef/chicken broth.
- Add a mixture of 1T of Flour / 2T of Water to thicken (pre-mixed). If you leave this thickening agent out, just add 1T of butter; reduce it and you have homemade au jus.
I typically cook it until it reaches 130 degrees and have ended up with sections from rare to medium. Let the meat rest for 20 minutes once you've removed from the oven (the meat will continue to cook for the next 10 minutes or so).
If you're wondering how much Prime Rib to buy, you can use 1 rib per 2 people as a gauge. I'll pick up a 5-rib roast for 7 people knowing that I'll have enough to make the best roast beef sandwiches for a week.
I'll always have a package of au jus to meet everyone's tastes; and in case my gravy doesn't turn out to my liking