PRIME RIB ROAST

PRIME RIB ROAST

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    heads roasted garlic (or 3 tablespoons chopped garlic)

  • 2

    teaspoon freshly ground black pepper

  • 2

    tablespoon finely chopped rosemary

  • 2

    tablespoon Herbes de Provence

  • ¼

    cup olive oil

  • 1

    standing rib roast(PRIME QUALITY---3 or 4 ribs - 6 to 8 pounds)

  • 4 or 5

    slices thick cut bacon

  • cups red wine, plus 1 more cup if making au jus, optional

  • 1

    cup beef or chicken stock, plus 2 cups if making au jus

  • 3

    Tablespoons coarse salt (black or red Hawaiian is best)

Directions

Preheat the oven to 500 degrees F. Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels or use chopped garlic. Add pepper, the rosemary and herbes de provence, and stir with olive oil to make a paste. Pat this mixture evenly over the top and sides of the roast Place the roast in a roasting pan and add 1 1/2 cups red wine and 1 cup beef or chicken stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 325 degrees F; place the bacon over the garlic-herb mixture and tie with kitchen string in several places or use toothpicks to secure the bacon strips onto the top of the roast. Continue to roast to the desired degree of doneness, (total cooking time of about 15 minutes per pound for very rare and 20 minutes per pound for medium).Spread salt over ribs and let stand at least 15 minutes before carving. If making au jus, place the roasting pan on the stove over medium heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef or chicken stock and season with salt and pepper. Simmer for 5 to 10 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.


Nutrition

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