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Old Angus Restaurant® Prime Rib Roast




Source of Recipe


the web


Recipe Introduction


Yields: 8-10 servings


List of Ingredients




1 6-rib Beef Rib Roast (prime-grade, if possible)
4 cloves Garlic -- minced
3 tablespoons finely minced Onion
1 tablespoon Celery Seed
1 teaspoon Paprika
1 teaspoon salt
1/2 teaspoon coarse-ground Black Pepper
1/4 teaspoon cayenne
1/4 teaspoon ground Thyme
2 tablespoons Olive Oil
2 large Onions, unpeeled -- cut in wedges
2 large Carrots, unpeeled -- cut in 2" pieces
2 large ribs Celery -- cut in 2" pieces
1/4 cup Dry Red wine

Recipe



Have butcher loosen backbone of the roast to help carving. Remove excess
surface fat to about 1/4 inch if needed, and place roast on a rack in a
large roasting pan with fat side up. Using a mortar and pestle, or a
small bowl and back of a spoon, mash garlic and onion until
well-blended. Add celery seed, paprika, pepper, thyme and olive oil; mix
well into a paste. Rub mixture evenly into the fatty top of roast,
making sure to cover above the rib bones. Allow to sit at room
temperature about 1 hour. Preheat oven to 450 degrees. Meanwhile,
prepare vegetables and place in the bottom of the roasting pan under and
around the roast. Insert a meat thermometer into the thickest part of
roast without touching bone; roast 30 minutes or until fat starts to
sizzle and brown. Lower oven temperature to 250 degrees and continue
roasting about 30-45 minutes per pound or until meat thermometer reads
125 degrees for rare center or 145 degrees for medium-rare center. Do
not cook longer or meat will become tough. Remove roast to a carving
board or platter and allow to sit 15 minutes before carving. Meanwhile,
on top of the stove over medium heat, add wine to the roasting pan and
bring to a boil, stirring and scraping up browned bits from the bottom
of the pan. Remove from heat and strain pan juices into a small
saucepan, pressing on vegetables to get all their juices. Discard
vegetables and keep "au jus" warm. Serve roast with au jus on the side.
Prep.Time: 20 minutes + 4-5 hours roasting. (The secret to this juicy
tender roast is searing and then slow-cooking.)