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PRIME RIB OF BEEF




Source of Recipe


Fine Dining


Recipe Introduction



this is the most delicious cut of meat and this method of roasting is foolproof



List of Ingredients





Prime Rib Roast, at room temperature (very important)
Dijon mustard
Fresh thyme
Fresh garlic cloves, minced
Kosher salt
Freshly cracked black pepper
Knorr Au Jus
Horseradish sauce



Recipe



The rib roast, bone side down, starting at the tail or narrow end, make a flap by cutting the fat strip on top of the meat, going toward the thicker part, as far as you can without severing it. Lay the fat strip back, and set aside.

Mix Dijon, thyme, garlic, salt and pepper in a small bowl. Spread this mixture on the meat underneath the flap which you just made. Replace the flap and use kitchen string to loosely wrap the meat to keep the flap in place as it roasts, otherwise the flap will curl up. Place roast in oven in a shallow roasting pan.

Make sure your roast is at room temperature before you place it in the oven, otherwise you will have an uncooked roast at the end of the cooking cycle.

Set the oven temperature at 500° degrees F.
Multiply the roast poundage on the package times 5 minutes to determine the amount of time the meat will roast at 500° degrees F. Be as accurate as possible! example: if your roast weighs 5.53 ounces, then multiply 5.53 (ounces) times 5 (minutes) which equals = 27.65. This means you will roast your meat for (27.65) or 28 minutes. At the end of the 28 minutes, turn the oven temperature off. Leave the roast in the oven for at least 2 hours.

During this time, do not open the oven door as the meat is still cooking.

This method will produce a perfect prime rib, guaranteed, every time, if you follow the instructions carefully.

Prepare au jus according to directions on packet. Place a thick slice of prime rib on each plate. Use two small containers, one for horse radish sauce and the other for au jus for dipping and serve.