Perfect Prime Rib

• Meat

  • 3 Prime rib roast (about 6 1/2 to 7 pounds, rib bone-in

• Produce

  • 6 Garlic cloves, large

• Condiments

  • 1/2 tsp Gravy color and seasoning sauce such as kitchen bouquette
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 5 lbs Beef bones including meat and fat
  • 1 1/4 tbsp Black pepper, freshly ground
  • 2 1/2 tbsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/3 cup Red wine such as merlot

• Liquids

  • 2 cups Water

Found on afamilyfeast.com

Ingredients

• 1 3-rib bone-in Prime rib roast (about 6½ to 7 pounds)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 5 pounds beef bones including meat and fat, such as necks, chuck bones, etc. I found neck bones on sale as well as some fatty rib pieces
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 6 large garlic cloves, peeled and smashed
• ⅓ cup red wine such as merlot
• 2 cups water
• 2 tablespoons Worcestershire sauce
• ½ teaspoon gravy color and seasoning sauce such as Kitchen Bouquette

Directions

• Place the beef on a platter and coat with oil, salt and pepper and refrigerate uncovered overnight fat side up.
• Five hours before serving, heat the oven to 450 degrees F.
• Pull roast from refrigeration and let sit at room temperature while you roast the bones and fat.
• In roasting pan place beef bones and fat, salt, pepper and oil and roast 30 minutes.
• Turn the bones and fat and roast 30 more minutes.
• Reduce the oven to 250 degrees F and leave oven door open so the oven cools down to this new setting.
• Remove pan from oven and place the garlic over the top of the bones then place the roast over that, fat side up.
• Insert a probe thermometer into the fattest part of the roast and set alarm temperature to 125 degrees F for medium rare.
• Our 6 ¼ pound roast took exactly 3½ hours to cook to an internal temperature of 125 degrees F. It will continue to cook outside of the oven to the proper medium rare doneness.
• Remove beef to a platter and cover loosely with foil for 20 minutes to rest, no less.
• Increase oven temperature to 450 degrees F.
• Place roasting pan with bones on stove top and add wine to deglaze.
• When wine has almost evaporated, add water, Worcestershire sauce and gravy color and simmer until liquid has reduced to about a cup to a cup and a half. Strain out solids and pour Au Jus into sauce pan to heat when needed.
• After the roast has rested for 20 minutes, remove probe and place roast back on roasting pan and into hot oven and brown for 15-20 minutes or until desired crispiness.
• Remove from oven, let sit five more minutes and carve.
• Heat Au Jus to hot and serve on the side or over the slices.
• Serve Horseradish sauce on the side; recipe coming this week
• With a three bone rib roast, three slices will have meat only and three will have bone in.
• One last note; your roast may or may not have the end of the rib bones protruding out of the end. Either way, no change to cooking method, just wanted to point out that it is sold both ways.