Ingredients with Measurements:
- 1 (5-6 lb) bone-in prime rib roast
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried thyme.
3. Rub the spice mixture all over the prime rib roast.
4. Place the prime rib roast in a roasting pan and roast for 15 minutes.
5. Reduce the oven temperature to 325°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature of the roast reaches 135°F for medium-rare.
6. Remove the roast from the oven and let it rest for 15-20 minutes before carving.
7. While the roast is resting, make the au jus. Pour the beef broth and red wine into the roasting pan and place it over medium heat.
8. Scrape up any browned bits from the bottom of the pan and let the liquid simmer for 5-10 minutes.
9. In a small saucepan, melt the butter over medium heat.
10. Whisk in the flour and cook for 1-2 minutes, or until the mixture turns golden brown.
11. Add the butter and flour mixture to the roasting pan and whisk until the au jus thickens.
12. Strain the au jus through a fine-mesh strainer and serve alongside the prime rib.
Time:
Preparation time: 15 minutes
Cooking time: 2-2 1/2 hours
Temperature:
Preheat oven to 450°F, then reduce to 325°F for roasting.
Serving size:
6-8 servings
Nutritional information:
Calories: 560
Fat: 38g
Protein: 47g
Carbohydrates: 1g
Sodium: 890mg
Substitutions for ingredients:
- You can use any type of beef broth or red wine that you prefer.
- If you don't have dried thyme, you can use dried rosemary or oregano instead.
Variations:
- You can add sliced onions, carrots, and celery to the roasting pan for added flavor.
- For a garlic prime rib, add minced garlic to the spice mixture.
- For a herb-crusted prime rib, mix together chopped fresh herbs (such as rosemary, thyme, and parsley) with the spice mixture.
Tips and tricks:
- Letting the prime rib rest before carving allows the juices to redistribute and makes for a juicier roast.
- Use a meat thermometer to ensure that the roast is cooked to your desired doneness.
- If the au jus is too thin, you can simmer it for a few more minutes to thicken it up.
Storage instructions:
Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the prime rib in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the prime rib on a platter with the au jus in a gravy boat on the side.
Garnishes:
Garnish with fresh herbs, such as rosemary or thyme.
Pairings:
Serve with mashed potatoes, roasted vegetables, or a green salad.
Suggested side dishes:
- Creamy mashed potatoes
- Roasted Brussels sprouts
- Green beans with almonds
Troubleshooting advice:
- If the roast is cooking too quickly, cover it with foil to prevent it from burning.
- If the au jus is too thick, you can add more beef broth or red wine to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure that the roast is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Prime rib is a classic American dish that is often served for special occasions, such as holidays or family gatherings.
Flavor profiles:
The prime rib is seasoned with a blend of spices that give it a savory, herbaceous flavor. The au jus is rich and beefy, with a hint of red wine.
Serving suggestions:
Serve the prime rib with a side of creamy mashed potatoes and a glass of red wine for a classic steakhouse meal.
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