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.
- 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
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 dash worcestershire sauce
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.