Rib Roast Beef
This cut of beef is extremely easy to prepare as long as you use a meat thermometer. Serve simply with a sauce made by deglazing the pan with red wine. My family does not eat beef too often, but we decided to cook a prime rib roast as a special treat on New Year’s Day. Cooking prime rib is actually extremely easy, and the only trick is to select the right cut of beef, and using a thermometer to know when your roast has reached the correct temperature. This cut of beef is traditionally eaten rare, or medium rare and those who prefer their beef a little more cooked would enjoy the end cuts.
This beef is so delicious it really does not need a lot done to it, but I used some reduced beef stock and red wine to deglaze the pan and create a delicious sauce to drizzle on the beef when it is served. Ask your butcher to trim and tie your roast when you buy it to save time. I served my roast with gorgonzola mashed potatoes and shredded brussel sprouts as is shown in the photo.
Deborah Mele 2011
Prime Rib of Beef
Yield: Serves 6 - 8
Prep Time: 15 mins
Cook Time: 2hrs
A delicious cut of beef for special occasions.
1 Three Rib Prime Rib Roast, Trimmed & Tied
1 Tablespoon Olive Oil
1 Tablespoon Cracked Black Pepper
1 Tablespoon Coarse Sea Salt
1 1/2 Cups Dry Red Wine
1 Cup Reduced Beef Stock (Start With 1 1/2 Cups And Reduce To 1 Cup)
2 Tablespoons Butter
Salt & Pepper
Preheat the oven to 450 degrees F.
Rub the roast with the olive oil, and then the salt and pepper.
Place the roast in a heavy oven proof pan fat side down, and bake at 450 degrees for 20 minutes.
Reduce the heat to 325 degrees, and continue to cook until a meat thermometer registers 115 degrees F. which will take about an hour and a half. Transfer the roast to a platter, and let it rest. The roast will continue to cook as it sits, rising as much as 10 degrees.
Remove excess fat from the pan used to roast the beef, and add the red wine.
Cook over medium high heat, scraping the browned bits from the bottom of the pan.
Cook for 5 minutes and then pour the reduced wine through a sieve into a smaller pot.
Add the beef stock and continue to cook over medium high heat until the liquid has thickened and reduced by almost half.
Taste, and add salt and pepper as needed.
Whisk the 2 tablespoons of butter into the sauce.
Keep warm while you cut the beef.
Slice the beef into 1 inch slices across the grain, and then around the bone.
Serve immediately with a drizzle of the reduced wine sauce.