How to Make Perfect Prime Rib
How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.
Servings: 8
Equipment
- cheesecloth
- Meat Thermometer
- carving knife
Ingredients
- six pound bone-in prime rib roast
- 3-4 beef ribs
- 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
- olive oil
- 4 garlic cloves
- 2 cups beef broth
- 1/2 bottle red wine
Horseradish Sauce
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 dash worcestershire sauce
Instructions
Dry Age Meat
- Dry Age the Meat: Give yourself 7 days, at least 4 days.
- Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did). Place in refrigerator for 4 to 7 days.
Roast the Meat
- Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
- Leave out on counter for two hours.
Roast Beef Bones
- Heat oven to 400°
- In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
- Save the fat and juice of the bones and add to the beef broth.
Roast Prime Rib
- Turn Oven up to 450 degrees F.
- Place bones in roasting pan. Add wine and beef broth.
- Put meat over the bones. Roast for 30 minutes.
- Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
- Take prime rib out of oven. Allow to sit for 30 minutes before carving.
- Serve with the au jus or with a horseradish cream.
Horseradish Sauce
- Mix ingredients together. Keep refrigerated until use.