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
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
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.
2. 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.