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
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.