Roast Prime Rib Of Beef

This classic prime rib roast is the ultimate showstopper for holiday feasts or special weekend dinners. The key to success lies in the two-stage roasting method: starting hot to sear the exterior, then lowering the heat to gently cook the interior to a perfect pink. The result is beef that is incredibly tender and juicy, with a rich, savory crust. Served with a reduced wine and beef stock sauce, it offers deep, complex flavors that pair beautifully with the natural richness of the meat. While it requires patience, the technique is straightforward, ensuring a restaurant-quality meal that will impress family and guests alike. It is a timeless dish that celebrates the quality of the ingredients.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 69.4

Description

This classic prime rib roast is the ultimate showstopper for holiday feasts or special weekend dinners. The key to success lies in the two-stage roasting method: starting hot to sear the exterior, then lowering the heat to gently cook the interior to a perfect pink. The result is beef that is incredibly tender and juicy, with a rich, savory crust. Served with a reduced wine and beef stock sauce, it offers deep, complex flavors that pair beautifully with the natural richness of the meat. While it requires patience, the technique is straightforward, ensuring a restaurant-quality meal that will impress family and guests alike. It is a timeless dish that celebrates the quality of the ingredients.

Ingredients

1 tablespoon Dark soy sauce
1 1/2 tablespoon Kitchen Bouquet
1 tablespoon Dry Clman's Mustard
1 (8 to 9-pound) beef
1 onion, peeled and sliced (1/8" thick)
2 1/2 cups Beef Stock
1/2 cup Dry red wine
to taste Salt
to taste Pepper

Directions

1
Preheat oven to 450&# 194;Â°F (230ÃÂ°C).
2
Rub the dark soy sauce, Kitchen Bouquet, and dry mustard all over the prime rib roast.
3
Season generously with salt and pepper.
4
Pack the sliced onions on top of the roast.
5
Place the roast on a rack in a roasting pan.
6
Roast at 450ÃÂ°F (232ÃÂ°C) for 20 minutes to sear the exterior.
7
Reduce oven temperature to 325ÃÂ°F (165ÃÂ°C) and roast for 1 hour.
8
Reduce oven temperature again to 300ÃÂ°F (150ÃÂ°C) and roast for another 1 hour, or until the internal temperature reaches 115ÃÂ°F (46ÃÂ°C) for rare.
9
Remove the roast from the oven and let it rest in a warm place for 15 minutes.
10
While the meat rests, prepare the sauce: Bring beef stock and red wine to a boil in a small saucepan.
11
Simmer, uncovered, until reduced to 2 cups.
12
Add any pan drippings from the rib roast to the sauce.
13
Strain the sauce and skim off as much fat as possible.
14
Season the sauce with salt to taste.
15
Slice the beef and serve immediately with the wine sauce.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 69.4kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.5g8%
Cholesterol 19.5mg7%
Sodium 260.3mg11%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 125ÃÂ°F (52ÃÂ°C) before resting.

Homemade beef stock yields a superior sauce compared to store-bought versions.

Letting the meat rest after roasting is crucial to allow the juices to redistribute, ensuring a moist result.

Keywords: prime rib, beef roast, holiday dinner, christmas dinner, thanksgiving, roast beef, wine sauce, pan gravy, slow roast, meat thermometer, bone-in beef, special occasion, family dinner, beef stock, red wine reduction

Read it online: https://www.chefs-mate.com/recipe/roast-prime-rib-of-beef-2/