Prime Rib

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by: Texas Chef






Arguably the best piece of meat for roasting, the prime rib contains 7 ribs, 6 through 12. When you buy the roast, also sometimes called a standing rib roast, the butcher will probably try to sell you the ribs from the shoulder end, which are fattier and less presentable than those from the loin end. Insist on ribs from the loin end, and count on one rib for every two people - a 3-rib roast serves six nicely - which may yield some leftovers. Have the butcher remove the chine bone to make the roast easier to carve. For more drama and more leftovers, buy a bigger roast. Anticipate spending a lot of cash. The stew meat and broth included in this recipe are for the jus and are especially important if you like your meat rare, because a rare roast doesn't release many juices. If you like your meat closer to medium, there will be plenty of juices in the pan. The roast needs to sit for 4 hours at room temperature before cooking. Makes 6 main-course servings with leftovers.




ingredients

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serves: 4

1 (3 rib) prime rib roast (cut from the loin end, frenched if you wish)

Salt

Pepper

1 pound stew meat (cut into 1/2-inch cubes)

1 carrot (peeled, quartered lengthwise, and cut into 1-inch sections)

1 onion (quartered)

3 cups beef broth (or water)

Nutrition Facts
Prime Rib

Servings Per Recipe: 4

Amount per Serving

Calories: 253

  • Total Fat: 10.7 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1305.5 mg
  • Total Carbs: 13.2 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 3.3 g
  • Protein: 26.3 g
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preparation

1.  For a classy effect, but one that does nothing to affect the cooking, french the ribs: trim off about 1 inch of meat and fat from the end of each rib, and then scrape away connective tissue so the ribs are nice and clean. Season the meat liberally with salt and pepper and let sit at room temperature for 4 hours before roasting.

2.  Forty minutes before roasting, spread the stew meat, carrot, and onion in the roasting pan you are using for the roast, and slide the pan into the oven. Turn the oven to 500°F. When the meat starts to brown, after about 25 minutes, stir it around in the pan so it browns on all sides. When the stew meat is nicely browned, after about 40 minutes, put the roast on top.

3.  Roast the meat at this high temperature for 20 minutes, which will kill any bacteria on its surface. Then turn down the heat to 275°F. Try to avoid opening the oven door for the next hour, so the temperature will drop slowly. However, if you know your oven hold sits temperature well, open the oven door every 5 minutes for a second, so the temperature will drop. Roast the meat at this low temperature for about 1 hour, and then start checking for doneness with an instant-read thermometer. If the juices in the pan threaten to burn at any point, pour in 1 cup of the broth.

4.  Roast the meat until the thermometer reads 5 degrees less than the desired temperature. Be sure that you insert the tip of the thermometer into the very center of the roast, not touching bone, which can skew the reading. When the roast is ready, transfer it to a warmed platter, cover it loosely with aluminum foil, and keep it in a warm place while you prepare the jus. It should rest for at least 20 minutes before you carve it.

5.  It you have not cooked your roast rare, you may see plenty of juices in the pan. It there are enough to go around - figure about 1/4 cup per serving - just pour them into a pitcher and skim off the fat with a ladle, or pour them into a degreasing measuring cup and pour off the fat.

6.  If the juices are sparse, say, less than 1 cup total, but they haven't all caramelized into a crust, put the pan on the stove top and boil down the juices until they caramelize, and then pour or spoon off the fat. Deglaze the pan with 1 cup ofthe broth, stirring and scraping with a wooden spoon to dissolve the juices, and then boil down the liquid again until the juices caramelize. Add 2 cups broth (or part water, if you have used up all the broth) and simmer, stirring constantly, for about 5 minutes, and then strain through a fine-mesh strainer into a warmed sauceboat.

7.  To show off your financial ruin, carve the roast at the table. If you like, you can transfer it to a cutting board, ideally one with a moat to catch the juices. Carve it using one of two approaches: The most spectacular approach is to slice between the ribs. Keep the knife flush against the rib so the meat you are slicing is only as thick as the rib, and then serve the meat on a warmed plate with the rib. Then slice with the knife flush against the next rib, so you have a slice of meat as thick as the last one but with no rib. This way, only every other person gets meat with a bone attached. The second approach is simply to cut against the ribs and remove the bones entirely, leaving you with the whole loin muscle which you then simply slice.

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