|Prime Rib Roast|
Use either a standing rib roast (small end, 4 rib) or a rolled rib roast (a rib roast that has been boned, rolled, and tied).
- 6 to 9 lb. beef rib roast
- 1 T. Worcestershire sauce
- 2 T. minced garlic
- 1 tsp. onion powder
- 1 T. coarse salt
- 1 T. coarsely ground black pepper
Remove the roast from the refrigerator and let it stand at room temperature for about 1 to 1-1/2 hours before roasting. Trim the fat from a standing rib roast, leaving only a thin, uniform layer, about 1/8" to 1/4" thick. Preheat the oven to 475°. Place the roast in an open roasting pan, rib side down, fat side up for a standing rib roast. Place a rolled rib roast on a roasting rack. Rub Worcestershire sauce into the roast. Combine the all the seasonings. Rub the mixture onto the roast, pressing it into the fat. Roast at 475° for 20 minutes. Reduce the oven temperature to 325° and continue roasting for 2 hours or more or for 25 minutes per pound. During the last 20 minutes of your estimated roasting time, check the internal temperature of the roast with an instant read meat thermometer, inserted in the thickest part of the roast, not touching the bone. It should read 130° to 135° for medium rare, or 140° to 145° for medium doneness. (Residual heat will continue to cook the meat and raise these temperatures 5° to 10° as the meat rests outside the oven.)
When the meat is done as you like it, remove the roast from the oven, place it on a carving board, tent loosely with foil, and let it rest for 15 to 20 minutes before carving. Serve with Au Jus or with a creamy Horseradish Sauce...
For Au Jus
After removing the roast , while it rests....
Remove the fatty meat drippings from the roasting pan. Place the pan on the stove top. (Place a large roasting pan over 2 burners.) Add 2 cups hot water and bring to a boil, while scraping and stirring with a wooden spoon, to mix in any browned crusty bits of meat from around the pan. Continue cooking and stirring for a few minutes until the liquid is reduced to about 1 cup. Stir in 2 cups low fat beef broth and cook until hot and bubbly. Strain, if desired, then pour it into a gravy boat to serve.
Horseradish Sauce1 cup sour cream 1/4 cup prepared horseradish salt and pepper, to taste
Whisk all the ingredients together.
For illustrated carving directions, see How to Carve a Standing Rib Roast