Schuler’s Classic Prime Rib of Beef
Source of Recipe
Schuler's Restaurant
Recipe Introduction
Nothing says "Olde England" quite like a roast prime rib. Some of these can get quite heroic in size but they are nothing more than a huge ribeye steak. Schuler’s always buys the best for a feast whether for 6 or 20 or more and so should you. You want to impress your guests.
Before spending all that money, there are decisions to be made. First, will the people you invited all eat red meat without a whimper or even with gusto? Do they like pretty much the same doneness? It takes only one dissatisfied guest treating everyone else like savages to ruin an evening. There is always better done meat on the outside slices, and if the oven is left on, a portion can be turned to gray in short order.
Suggest to the butcher that you would prefer a boneless ribeye with only a modest covering of natural fat. That way, you can snip the strings and bring the roast to the table. Once the impression is made, move the meat to a safe cutting surface and then slice it without any hassle.
I always suggest using a meat thermometer as your best insurance for determining when the great moment arrives to remove the roast from the oven. Let the roast rest covered in foil for 10 to 20 minutes.
Now you are ready to carve the roast. Plan ahead and have your cutting board ready as well as a sharp knife. Be careful when you take the prime rib to the table as it costs too much to drop.
List of Ingredients
1 oven ready rib roast (the best you can find - ask the butcher for help!)
1 tablespoon coarse salt (Kosher or sea salt) and pepper
1 tablespoon garlic, chopped (optional)
1 tablespoon dried thyme
1 pound chopped onions, celery and carrots
2 quarts beef broth
Recipe
Season the roast with course salt, pepper, chopped garlic and dried thyme. Place vegetables (large chop) in bottom of the roasting pan and put the roast on top of the vegetables.
Roast at 350° F for approximately 30-45 minutes or until the surface of the meat is brown. Then turn down the heat to 275° F and cook for about two more hours (everyone's oven is different) or until the internal temperature of the meat reaches 120° F (when your meat thermometer is inserted at the middle of the rib). At that point, immediately take the prime rib from the oven.
Remove the roast from the pan and let it rest for at least 30 minutes in a warm place (covered with aluminum foil) until carving. **Important**--the juices need a chance to return to the middle of the roast and the temperature will continue to rise until the meat is perfectly done!
Remove the excess fat from the roasting pan (reserve for making Yorkshire pudding). Heat the pan on the stovetop until the vegetables are browned and the liquid in the pan has evaporated. Add the beef broth and scrape the bottom of the pan making sure to get the entire flavor into the broth. Simmer a bit so that the veggies can release their flavor into the broth as well. Salt and pepper as necessary.
Strain the broth (au jus) into a gravy boat for service.
Slice 8 pieces per half roast or 16 pieces for one whole roast.
Serves 16
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