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Prime rib is elegant, easy to prepare, and definitely makes the cut as a crowd-pleasing holiday roast.

This ‘slow and low’ cooking method yields excellent results –  pink, juicy, flavorful meat. Serve with a savoury au jus made with red wine and pan juices.

For a more attractive roast appearance, French the bones. This butcher technique removes all fat, meat, and connective tissue from rib bones on a rack roast. You can do this yourself or ask our butchers to do it for you.

Prep Time: 10 min.   Cook Time: 4 hours   Serves: 6 people

Prime Rib au Jus-about the cut

Whole Prime Rib Roasts without the rib bones exposed (Frenched).

Ingredients
1 (4-5 lbs) Standing Rib Roast  (3 or more bones)
6-8 cloves garlic, mashed
1-2 shallots, chopped
3-4 sprigs fresh thyme
½ cup dry, red wine (Cabernet Sauvignon)
1 tablespoon corn starch
¼ cup warm water
1 carton (16 oz) beef stock

Directions
1. Preheat oven to 200°F. Rub roast with a mix of salt, pepper and garlic powder. Place roast, rib side down, in a baking pan. Cook rib roast for about four hours, to an internal temperature between 129°F and 136°F for rare – pink, juicy, flavorful meat. If you prefer a medium-rare roast, cook to 140°F.  Check the temperature with a digital thermometer inserted into the thickest part of the meat (avoid touching the ribs) as you cook. Remove roast from oven and let it rest, lightly covered with foil wrap; on a carving board for 20 minutes.

Prime Rib au Jus-inset2. While the roast is resting, prepare au jus. Pour off excess fat from roasting pan leaving meat juices and about two tablespoons of fat. Place pan over medium-high heat. Add mashed garlic and chopped shallots and simmer 1-2 minutes.

3. Add thyme and red wine. Deglaze pan, scraping up any browned bits from bottom of pan and simmer for 5 minutes.

4. Add beef stock to the pan and simmer just until jus is reduced by half. To thicken the jus, dissolve cornstarch in 1/4 cup warm water and gradually add, a little at a time, until sauce is slightly thickened (it should just coat the back of a spoon).

5. To carve, cut between each rib, then cut each slice into desired portions and serve with the red wine jus.