Kittencal's Perfect Prime Rib Roast Beef

Total Time: 25 hrs 15 mins Preparation Time: 24 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 -4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
• 8 fresh large garlic cloves, sliced in half (or use many as desired)
• fresh ground black pepper (use lots!)
• 1/2 teaspoon white salt (can use up to 1 teaspoon salt) or 1/2 teaspoon seasoning salt (can use up to 1 teaspoon salt)
• 1/2 cup dry white
• 2 cups beef stock (or use a good quality beef broth)

Recipe

• 1 using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
• 2 cover roast, and refrigerate overnight.
• 3 the next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
• 4 set oven to 450°f and allow the oven to preheat for a minimum of 15 minutes.
• 5 season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
• 6 place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
• 7 roast uncovered at 450°f for 20 minutes (a few more minutes won't hurt at 450°f).
• 8 after 20 minutes of high heat cooking reduce heat to 350°f and continue to roast for 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 130°f for rare doneness or 140°f for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
• 9 *note* it is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
• 10 remove meat to a carving board.
• 11 cover loosely with foil and allow let rest (do not cut into roast for at least 20 or more minutes or all juices in the meat will flow out).
• 12 while the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
• 13 add in the ; cook for 8-10 minutes, stirring and scraping any brown bits.
• 14 add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
• 15 add salt and pepper to taste.
• 16 slice roast (just before serving!) and drizzle with some of the juice.
• 17 *note* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
• 18 --------------------------------------------.
• 19 approximate cooking times for the prime rib cooked at 350°f after the 20 minute cooking time at 450°f.
• 20 rare; cook 12-13 minutes per pound or to 130°f.
• 21 medium-rare; cook 14-16 minutes per pound or to 140°f (i would not recommend cooking a prime rib any more than medium-rare).
• 22 since every oven cooks differently cooking times are only approximate.
• 23 suggested serving portions per person ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.