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Prime Rib ala Matt


Directions for making a FABULOUS Prime Rib from Matt D (Head Chef at Resurrection Life Church / Olive Tree Cafe)

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  • 7 lb Prime Rib
  • Salt
  • Pepper
  • dry thyme
  • garlic powder
  • onion powder
  • Heinz 57
  • A-1
  • Kitchen Bouquette
  • Au Jus or Beef broth



Step 1

First I would completely thaw out the prime under refrigeration. Then pre-heat oven to 275* at the bake setting. After beef is completely thawed I would recommend sprinkling a generous amount of Salt, Pepper, dry thyme, garlic powder, and onion powder over the Fat Cap ( always cook roasts Fat Side Up...A.K.A. the Fat Cap). Then I would add a mixture of Heinz 57, A-1, and Kitchen Bouquette and slap that on top of the Fat cap also. Next.. find a nice size roasting pan that will fit your prime beef, then add a warm beef liquid (beef broth) about 1" or 1 1/2" from the bottom of pan. Then add beef to the roasting pan. (Periodically check the liquid to make sure it hasn't completely evaporated. If so, add more liquid). I don't recommend covering the roast at all because I like a nice crispy crust! If you prefer it not crispy do the same method but cover it tight with foil wrap. The key is "slow and low" which means.. slow cooking and low temperature. Cook the beef at a low temperature of 275* and slowly for 2.5 to 3 hours. (the time may vary a little bit according to how your oven puts out heat. Cook until the internal cooking temperature is between 125* and 130*. When finished allow the beef to rest for 5 to 7 minutes at room temperature. While beef is resting... i would make a beef jus sauce out of the pan drippings consisting of garlic, rosemary, salt, pepper.


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