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Prime Ribs of Beef | Debra Murray

July 23, 2019

Prime Ribs of Beef

Post by Debra Murray

I love Prime Rib! I consider myself a connoisseur of Prime Rib, I have had it prepared for me by some very talented chefs over the years. Every chef has their own twist to make the preparation their own. I have developed my own technique which I have been told it is excellent!

The first and most important thing to consider is how big of a prime rib will you need. According to Chowhound, his butchers recommended 2 persons per rib.

The next important step after figuring out how much Prime Rib you will need, is purchasing your roast. Most grocery stores have a meat department and a butcher. The butcher will be able to select a roast for you the size you request. I always ask the butcher to give me the best marbled they can find. I buy it with the bone in then ask the butcher to cut off the bones and tie it back on the roast. The reason I do that is the bone adds so much flavor especially to the pan juices. However cutting the bone off before serving can be difficult, most butchers will be happy to help.

I recently catered a dinner party for a dear friend and I wanted to serve USDA Prime beef instead of USDA Choice or Angus. Prime has a much higher fat marbling in the protein that’s why it will be so much more tender than grocery store cuts, typically gourmet butcher shops or restaurants are only able to attain this grade.  After lots of research I was able to find Bone In Prime Grade at my local Cosco Club for just under $9.00 a pound. It was as tender as butter. If you have a membership or know someone with one I highly recommend buying it. It was the best I ever tasted,  not a bad price either.

prime rib prime rib

There is two items that I use when roasting meat and making pan gravy,  I have never had the opportunity to demonstrate these items,  but I adore them!  The first is a remote thermometer,  there can be many factors to meat cooking faster or slower than planned,  one can be your oven is not calibrated properly,  however you don’t want to over cook a gorgeous roast that you have spent so much money on.  With the thermometer you can set the alarm to go off when the roast gets to 120 degrees. This gets rid of all the guess work.  You will want to remove the roast from the oven by the time it hits125 degrees so when the alarm goes off you can begin preparing your self.  With out this tool you can overcook or undercook your roast and that is no fun!  This one is like the one I use.  

The second thing I adore is a defatting cup.  When you are cooking bones or deglazing your pan you will get a lot of fat,  especially if you purchase a prime grade roast,  with the defatting cup you can get to the delicious stock and get on to making gravy.  I adore mine,  I use it all the time making bone broth(check out that blog) here is the link to the one I have been using 4 times a week for years.

prime rib

Now that you have your roast,  24 hours before cooking I like to dry brine which means to cover well with seasoning.  I use a coffee grinder to make my spice rub,  I have a million pepper grinders but when I make my rub I make an abundance,  I buy awesome sea salt – I prefer Murray River and for Pepper I like a mélange of peppercorns.  I grind them 1/4 cup each in my coffee grinder right before using,  I like to buy dehydrated garlic and I will grind that in there with it.  Sometimes it is not easy to find the garlic so garlic powder will work.  Penzey spices has been my family’s place to buy spices for decades,  here’s the link.  Obviously you can buy spices from the grocery store,  but all of these thing contribute to the end result: if it is a perfect Christmas Dinner or any event,  all of these things will empower you.

spices spices

These are the final tips for a brilliant prime rib dinner,  if you make you roast hours before your event,  you can easily warm it in the homemade au jus to the perfect temperature you guest enjoys,  you will not boil the meat in the au jus,  the au jus will be approximately 180 degrees and you will rest the meat in the broth to rewarm without seizing the meat and you can bring the temperature to medium or medium well without making the roast tough.  The extra time takes off any anxiety about coordinating all the other items for your dinner.  Just keep the roast tented with foil until you are ready to serve,  I will do this 2-3 hours before the dinner.  The next thing I would suggest is to buy a pressure cooker,  if you cook the bones in a pressure cooker after roasting your au jus will have so much more flavor,  boiling in a stock pot will work,  but if it is excellence you are seeking then buy a pressure cooker.

Prime Ribs of Beef

Serves 12


1 6-pound prime rib roast, bone-in

1 tablespoon olive oil

1 tablespoon coarse sea salt or kosher salt

1 tablespoon fresh cracked pepper

1 teaspoon garlic powder

1 large sweet onion sliced thin

1 sprig thyme

1 sprig rosemary

1 cup beef stock

1 cup port wine

When purchasing the prime rib, I ask the butcher to cut off the bones them truss them back on to the roast.  The reason I do this is the bones add so much flavor, but while entertaining, it is inconvenient to carve off the bones or serve them attached.

Rinse the roast then pat it dry with paper towels.

Rub the rib roast with oil salt pepper and garlic powder.

Wrap tightly with plastic wrap and refrigerate overnight.

Set roast out at room temperature for 90 minutes before cooking.

Preheat oven to 500 degrees.

Place the sliced onions thyme and rosemary in the base of a roaster.

Place the prime rib bone side down in the roaster.

Place the roaster in the oven.

Roast for 20 minutes at 500 degrees.

Turn the oven to 325 and cook for 12 minutes per pound or until internal temperature reaches 120-125 degrees F, for medium-rare.

Using a meat thermometer check for internal temperature registers 120-125 degrees in the very center.

Remove roast from the oven and let rest for 20 minutes.

Remove roast to platter and tent with aluminum foil.

Remove the bones onions and herbs and reserve.

Pour off juices and scrape up roaster to get up all the fond.

Defat the juices and add to a stockpot with the wine, bones, and the beef stock.

Let the liquid cook till reduced by half.

Serve as au jus on the side of roast.

Don’t forget the horseradish sauce!







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