Prime Rib
Use a small end rib roast, as it is much higher quality than the large end. The small end is a cut, not a size. It is more evenly marbled and has less fat and gristle. It sometimes is higher in cost, but worth it, and I can’t express this enough. Ask the butcher at the grocery store, as sometimes they keep these in the back. They look considerably different, and a decent butcher will respect your knowledge of the cut!
Ingredients
- 3-5 lbs Rib roast Allow at least 1/2 lb per person.
- Garlic salt to taste
- pepper to taste
Au Jus
- 2 cups beef broth
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp red wine
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Instructions
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Let the roast sit at room temperature for 1 hour.
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Preheat oven to 350 degrees.
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Rub the meat thoroughly with garlic salt and pepper.
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Place meat in a shallow pan, fat side up. Cook for one hour. Turn heat off.
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Do not open the oven. The roast can be left for 1-5 hours.
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Turn oven back onto 350 and cook for 30-40 more minutes.
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Remove from oven. Let rest a few minutes before slicing.
Prepare Au Jus:
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Put all ingredients in a small saucepan, bring to a boil.
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Reduce to a simmer.
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If desired, just before serving, add some of the pan drippings from the prime rib.