Prime rib roast makes an impressive dish for any occasion, and it is especially popular at Christmas and other major holidays. Some prefer the standing rib roast with the ribs attached. Others carve the roast from the ribs and save the ribs to cook as a separate dish. This way, you can carve the prime rib roast in thinner slices without hitting the bone, and the ribs make extra servings for those who love them. Creamed horseradish sauce, a simple sauce made with either unsweetened whipped heavy cream or sour cream mixed with up to an equal volume (depending on how spicy you like it) of ground horseradish, and a pinch of salt is a traditional and yummy accompaniment for prime rib.
- 4 pounds rib roast
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon herb leaves (tarragon, rosemary, thyme, etc)
- 1/4 cup onions, finely chopped
- 1 cup beef broth, or water
Rib refers to where the cut of meat was taken. The rib section contains less connective tissue than other cuts of meat making it one of the more tender cuts. Prime is generally the top or highest grade of meat. It contains the greatest degree of marbling making it juicier and more tender. The grade of meat may not necessarily be "prime" to be called "prime rib roast." With or without the prime grade, prime rib roast is traditionally considered elegant, tender, and juicy. Meat may be purchased as rolled rib roast, standing rib roast, boneless rib roast, rib-eye roast, small end rib roast, or large end rib roast.
- ROASTING:
Before Roasting you want to season the roast liberally with salt and pepper. Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat. Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag nor place a cover of any kind over the meat. Roast at 350 degrees, 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature). Note - Over cooking meat will dry it out and help toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time.
- CARVING:
Allow roast to stand 15-20 minutes before carving. Proper carving will make meat seem more tender. Slice across the grain of meat. Serve with horseradish and au jus, as desired.
- AU JUS:
Remove meat from pan and drain off excess fat. Place pan on top of stove, add onions, cook and stir over medium heat 3-5 minutes. Add water and/or broth. Stir until meat juices attached to pan are dissolved. Continue to simmer until liquid is reduced to desired strength.
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