Ingredients: |
Ingredients: 3-4 lbs prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
6-8 fresh garlic cloves, sliced in half
salt and pepper
1/2 cup dry white wine
2 cups beef stock
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Directions: |
Directions:Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
Cover roast, and refrigerate overnight.
The next day, remove the roast from fridge and uncover; let sit out at room temperature for 1 hour and 15 minutes (to bring down almost to room temperature, this is an important step to relax the meat fibers, this will make for a more tender roast).
Set oven to 450 degrees.
Season the roast with salt and pepper (that's all, nothing else but salt and pepper!).
Place the roast in a large roasting pan (uncovered) bone side down.
Roast at 450 degrees for 15 minutes, turn down heat to 350 degrees, continue to roast for 1 hour to 1 hour and 15 minutes (for medium-rare doneness, that is the way a prime rib really should be served).
Remove meat to a carving board.
Cover with foil, and let rest (DO NOT CUT INTO ROAST!).
Place the roasting pan on top of the stove over high heat.
Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
Add salt and pepper to taste.
Slice roast (just before serving!) and drizzle with some of the juice.
*NOTE* if desired you can cover the roast loosley with foil the first hour and then uncover and cook for the remaining time.
Delicious! |
This recipe for "The" Prime Rib Roast is from