Prime Rib Roast of Beef Spiced Coriander and Mustard-Crusted

By exdircomp

Beef Roast Cooking Temperatures


Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
meat is uniformly brown throughout

2 ribs
4 to 5 pounds
450 deg/325 deg F
60 to 70 minutes
120 degrees F

3 ribs
7 to 8.5 pounds
450 deg/325 deg F
1 1/2 to 1 3/4 hours
120 degrees F

4 ribs
9 to 10.5 pounds
450 deg/325 deg F
1 3/4 to 2 1/4 hours
120 degrees F

5 ribs
11 to 13.5 pounds
450 deg/325 deg F
2 1/4 to 2 3/4 hours
120 degrees F

6 ribs
14 to 16 pounds
450 deg/325 deg F
3 to 3 1/4 hours
120 degrees F

7 ribs
16 to 18.5 pounds
450 deg/325 deg F
3 1/4 to 4 hours
120 degrees F

Ingredients

• 1 tablespoon allspice berries
• 3 tablespoons black peppercorns
• 3 tablespoons yellow mustard seeds
• 3 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 3 tablespoons kosher salt, plus more for seasoning
• One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
• 2 cups plain Greek yogurt
• 1/4 cup plus 2 tablespoons drained horseradish
• 2 tablespoons grated fresh ginger
• 1 tablespoon freshly ground black pepper
• 1 teaspoon sugar

Preparation

Step 1

1. Put the allspice berries in a spice grinder and finely grind. Pass through a fine strainer into a bowl. Put the coarse bits in the strainer back in the grinder. Add the peppercorns and coarsely grind. Transfer to the bowl. Coarsely grind the mustard seeds and add to the bowl. Coarsely grind the coriander and then the cumin seeds; add to the bowl. Stir the 3 tablespoons of salt into the spices. Rub the spice blend all over the meat. Cover the roast and refrigerate overnight.
2. Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast (prime rib) for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer). NOTE: Play it safe and start checking early, as you don't want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking.

3. When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. for rare (or your desired temperature).

Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

4. Meanwhile, in a bowl, stir the yogurt with the horseradish, ginger, black pepper and sugar and season with salt. Refrigerate the raita until 20 minutes before serving.


Au Jus Juice:



Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

While the cooked prime rib roast is standing or resting for the required resting period, make the "au jus" sauce.

IMPORTANT: Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving.

Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this.


Ingredients:

Beef juices from cooked Prime Rib Roast
Beef broth/stock*
Red wine (of your choice)**

* The au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemade beef stock, if possible. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.

** I like to add some of the same red wine that I will be serving with the meal.


Directions:

Pour off all but 2 tablespoons of the fat (leaving the beef juices in the pan) from the roasting pan and discard the remaining fat (or reserve if making Yorkshire puddings).

Place the roasting pan on two (2) burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. Add red wine of your choice.

Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Season to taste with salt and pepper.

Transfer to a gravy boat or serve in small individual containers for each guest.

Use any left over Prime Rib and Au Jus for making French Dip Sandwiches for your family the next day. So good!

Yorkshire Pudding:

A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry. Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft middle.


Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)*

* If you do not have enough pan drippings, add melted butter.

At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator.

Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.


In a large bowl, sift together the flour and salt.

In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated and smooth. NOTE: The batter will be like a very thin pancake batter.

Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).


Directions for Cooking Yorkshire Pudding:

Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges. For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans. You be the judge of how you would like to cook and serve them. See photos below.

After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.

Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice. For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each well.

Place the pan or pans in your oven and get the drippings smoking hot (about 5 minutes). Carefully take the hot pan/pans out of the oven. NOTE: The fat in the popover or muffin tins should be almost smoking.

Remove the prepared cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some additional air.

Quickly pour the batter into the hot pan/pans on top of the hot drippings. NOTE: If using popover or muffin pans, fill 1/3 full. The fat should sizzle when you pour the batter. Work quickly, so you don’t lose all the oven heat.

Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open the oven door during baking.

Remove from oven and serve hot with your Prime Rib Roast.

Makes approximately 6 individual popovers (depending on size of pans).