Prime Rib Roast Recipe

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  • Once done, transfer the roast to a cutting board and cover loosely with foil.
  • Rest for 20–30 minutes before slicing. Resting allows the juices to redistribute inside the meat, keeping it moist.

5. Making the Au Jus Sauce

 

 

  • Place the roasting pan with drippings on the stovetop over medium heat.
  • Add red wine and beef broth, scraping up the flavorful brown bits from the bottom.
  • Let it simmer for 10 minutes, then whisk in a little flour if you want a slightly thicker consistency.
  • Serve warm alongside the roast.

Carving and Serving

 

 

    • Use a sharp carving knife. If bone-in, cut along the bones to separate them, then slice the roast into thick, juicy slices.
    • Serve with creamy mashed potatoes, roasted vegetables, Yorkshire pudding, or a fresh green salad.

Cream Cheese

Pro Tips for Success

  1. Always use a meat thermometer – guesswork can ruin a prime rib.
  2. Don’t skip the resting period – it’s as important as the cooking.
  3. Bone-in roasts have more flavor, but boneless is easier to carve.
  4. Choose USDA Prime or Choice grade beef for the best marbling.
  5. Pair with wine – Cabernet Sauvignon or Merlot complement the richness perfectly.

Variations

 

 

  • Garlic Herb Crust: Add Dijon mustard before  seasoning for extra tang.
  • Spicy Rub: Mix chili powder, cayenne, and smoked paprika for a kick.
  • Herb Butter Finish: Spread a dollop of garlic butter on each slice before serving.

Conclusion

The Prime Rib Roast is more than just a meal; it’s an experience. With its crispy golden crust, juicy tender interior, and rich beef flavor, this dish is the perfect centerpiece for any gathering. By following these detailed steps, you’ll master the art of cooking prime rib and impress everyone at the table.

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