Roast Prime Rib Ingredients
- 2.5 - 3 kilos bone-in Prime Rib
- 8 cloves garlic, thinly sliced
- Rock salt and coarsely ground black pepper
- 2 cups red wine
- 4 cups beef stock
- 1 tablespoon chopped fresh thyme leaves
Meat You'll Need
Preparation
- Set out the prime rib and let come to room temperature.
- Preheat oven to 180 C.
- Make small slits all over the prime rib and fill each slit with a slice of garlic.
- Season liberally with the salt and pepper. Place on a rack set in a roasting pan and roast for about 2 hours until medium rare, or until the center of the roast registers 57 C
- Move the meat to a platter and tent with foil to keep warm.
- Place the roasting pan on top of the stove over two burners set on high heat. Add the wine to the pan drippings and cook until reduced, scraping the bottom of the pan with a wooden spoon.
- Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper to taste.
- Slice meat to desired thickness and serve with thyme au jus.
Cooking Tips
Want to impress your loved ones or guests? Steal these secrets to a perfectly cooked prime rib roast.
- Bring your prime rib to room temperature an hour before cooking it. Immediately heating the meat will only give you well-cooked edges.
- Check the internal temperature with a meat thermometer as it nears your ideal doneness. The temperature will rise faster when the meat is almost cooked.
- Bringing the roast to your desired temperature and properly resting it are key to well-done and tender meat. This tip works better if you’re using a roasting pan.
