Christmas Prime Rib Roast

Oh so succulent
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Course Main Course
Cuisine American

Ingredients
  

PRIME RIB:

  • 6 lbs Standing Rib Roast, (4 bone rib roast)
  • 2 Garlic Heads, unpeeled and halved horizontally (unpeeled keeps it together)

GARLIC BUTTER:

  • 1/2 Cup Unsalted Butter
  • 5 Garlic Cloves, minced
  • 1 Tbs Coarse Salt
  • 1 Tbs Black Pepper

RED WINE JUS:

  • 3 Cups low sodium beef stock, (or beef broth)
  • 3 Cups Red Wine
  • 4 Tbs flour

Instructions
 

PRIME RIB:

  • Take Prime Rib out of the refrigerator at least 2-3 hours before cooking to bring to room temperature.
    Pat dry all over with paper towel.
    Preheat oven to 460 Degrees.

GARLIC BUTTER:

  • Mix together in a small bowl until combined.

SKILLET OR ROASTING PAN:

  • Arrange garlic halves in a heavy based pan or cast-iron skillet.
    Spread 2 Tbs. of Garlic Butter on the underside of the beef (bone-side) to completely coat.
    Place the roast bone-side down, in the pan or skillet on top of the onion and garlic halves (the bones create a natural roasting rack for the meat).
    Spread another 2-3 tablespoons of Garlic Butter on the top and sides, coat well.
    Season with remaining salt and pepper.
    Roast for 20-30 minutes or until the roast has nicely browned.
    Carefully remove the Roast from the oven and spread with remaining Garlic Butter.
    Reduce oven to 250 Degrees, cover with foil and continue to slow roast for 1 – 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired temperature.
    Internal temperature should read 118°F | 48°C for med/rare.
    Once cooked to your desired temperature remove from oven and allow to rest for 20 minutes.
    The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.
    Transfer roast to serving plate, internal temperature will rise to 125 Degrees for medium rare.
    Slice and serve with Red Wine Jus/Sauce.

RED WINE JUS:

  • Place skillet with pan juices and the cooked garlic halves left in the pan on the stove top over high heat.
    Stir in 2 1/2 cups of the beef stock and all of the wine. Bring to a fast simmer for 10 minutes until liquid has reduced by roughly half. Reduce to medium to low heat.
    Whisk flour into the remaining beef stock.
    Whisk half of the mixture into the Red Wine jus. Sauce will begin to thicken.
    Whisk in more flour for a thicker jus.