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Beef Prime Rib Roast

Source of Recipe

A little of every where.


List of Ingredients

three-rib standing rib roast (about 6 lbs.)or see chart below.

6 garlic cloves, pressed

3 bay leaves

1 tsp dried thyme

1 tsp dried basil

1 tsp rosemary (dried, crushed)

1 tsp tarragon (dried)(optional)

Salt

Pepper

10 medium potatoes

2 medium onions, cut in eights

1 1/2 cups red wine (Cabernet)





Recipe

Weight..........Oven Temperature...Total Estimated Time=rare
4 to 5 pounds...500 deg/325 deg F...60 to 70 minutes
7 to 8.5 pounds....................1 1/2 to 1 3/4 hours.
9 to 10.5 pounds...................1 3/4 to 2 1/4 hours
11 to 13.5 pounds..................2 1/4 to 2 3/4 hours

Procedure:

A three-rib roast will generously serve six people with leftovers. Let the meat set out at room temperature for a few hours before roasting. Pat dry and season the roast liberally with garlic, thyme, basil, rosemary, tarragon if using, salt and pepper. Skewer the onions with toothpicks and stick them all over the top of the roast. Lay the bay leaves on top also.

Place on a rack in a roasting pan and set in a 500 degree oven for 25 minutes until the toast is well seared. Lower the temperature to 325 degrees until it is done to your taste. The time for rare beef will be about 18 minutes per pound; for medium rare, about 22 minutes per pound.
About an hour before meat is done brush the bay leaves to the bottom of pan and arrange potatoes around roast. Let them cook and brown in the fat and drippings. Baste and turn them over after a half hour.

Remove from oven at 120 degrees, internal temperature on the thermometer, if you like rare beef. It will continue cooking about 10 additional degrees. Cook to 130 for medium rare and 140 for medium. Let the meat stand for 15 to 30 minutes before carving to let the juices settle. You will need this time to prepare an au jus accompaniment and make Yorkshire pudding. Pour pan juices into a fat separator. Set the fat aside for Yorkshire pudding. Place roasting pan over two burners on your stove. Deglaze with pan juices and add 1 1/2 cups of red wine, stirring and reducing by half. Strain and season to taste. Slice roast into 1-inch slices and serve with hot au jus and Yorkshire pudding.

Yorkshire Pudding

The classic accompaniment for roast beef is crisp and puffy Yorkshire Pudding.

1 cup flour

1/2 t salt

3 eggs

1 cup milk

1/2 cup beef drippings

Preheat the oven to 450 degrees. Sift the flour and salt together onto a sheet of wax paper. In a bowl beat the eggs and milk until well combined and foamy. Gradually beat in the flour and salt just until combined. Pour the drippings into an 8-inch square baking dish or muffin tins or popover pans. If using tins or pans, pour only � full. Place in the oven and get it smoking hot. Carefully remove the pan and pour in the batter. Reduce the heat to 350 degrees. Return the dish to the oven and bake until puffed and dry about 20 to 25 minutes. Serve immediately.