Prime Rib Roast
Big roasts are pretty easy AND low maintenance. Not to mention impressive! Serve with Irony Napa Valley Cabernet Sauvignon
Ingredients:
- Aluminum roasting pan (or wrap with aluminum foil)
- 10 lb. beef prime rib
- 5 cloves of garlic, peeled and smashed
- ¼ C. Worcestershire sauce
- ¼ C. soy sauce
- 1 Tbs. cracked black pepper
- 3 Tbs. sea salt
- 3 Tbs. olive oil
Directions:
Trim the prime rib of any extra external fat – there will be fat marbled in the meat to give additional moisture, but any outside fat will make a fatty, not to savory, gravy.
Pour Worcestershire & soy sauces over meat & rub in the pepper, salt and olive oil. If the prime rib has bones, place the bone side down. Gently push the smashed garlic cloves underneath the meat. Let the roast come to room temperature before you put it in the oven. So you can take the prime rib out of the refrigerator in the morning, rub down with the S&P & sauces and then let marinate while it comes to room temperature.
Preheat oven to 450 degrees.
Cover the roast with aluminum foil and place in the hot oven. Roast at 450F for approximately 30 minutes and then reduce temperature to 325. Roast for another 100-120 minutes, do not let the internal temperature of the meat go above 180.
When the prime rib is done roasting, remove from the oven and let the meat rest for about 30 minutes. At this point, pour off the juices from the pan into a gravy boat. Slice the prime rib to desired thickness and serve with the pan juices.
Preparation time: 10 minutes
Cooking time: up to 3 hours – approximately 10 minutes per lb.
Recipe servings: ¾ lb. per person,10 lb. roast feeds 13 people
Accompany with:
Cooked polenta, mushroom risotto or rice pilaf
Mashed potatoes, baked potatoes or roasted potatoes
A side of roasted root vegetables, wilted broccolini or arugula salad
Irony Napa Valley Cabernet Sauvignon