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Recipe
adapted from Bon Appetit magazine,
December 2003 and the
Epicurious.com website.
Photo by Mark Thomas.
This fantastic
standing rib roast (prime rib roast) recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together. Check out
Prime Rib (Standing Rib Roast) Christmas Dinner
which includes this recipe.
Check out more great
Beef Recipes
using various cuts of beef. Also check out how to cook the perfect
Classic
Prime Rib (Standing Rib Roast).
Standing Rib Roast (Prime Rib) with Rosemary-Thyme Crust Recipe
Recipe Type:
Beef,
Prime Rib,
Wine,
Entree
Yields: 15 servings
Prep time: 20 min
Bake time: 2 hours (approximate)
Ingredients:
1 (9 to 9 1/2 pound standing rib
roast (Prime Rib Roast)
with 4 ribs, all but thin layer of fat trimmed*
Coarsely-ground
black pepper
1/4 cup Dijon mustard
2 tablespoons chopped fresh
rosemary leaves
2 tablespoons chopped fresh
thyme leaves
32 fresh baby carrots (green tops trimmed to 1 inch), peeled
16 large shallots, peeled
3 tablespoons butter
3 tablespoons all-purpose flour
3 1/2 cups Zinfandel Beef Stock (see recipe below)
*
The term "standing"
means the bones are included in the roast, thus the roast can stand by
itself.
Preparation:
Important: Before beginning this recipe, please
read my web page on purchasing, preparing, and cooking
perfect
Classic
Prime Rib.
Place beef,
ribs down or fat side up, in a large shallow
roasting pan.
NOTE: Select a roasting pan that has sides at least 3-inches deep.
Sprinkle beef all over with pepper. Spread mustard over the beef.
Do NOT salt the outside of your prime rib roast,
as salt draws out moisture from the meat while cooking. You can use other
seasonings, if desired, but I find it is not necessary. I know that some people
do salt their prime rib roast before cooking, but trust me and don't salt - the
result will be a juicy, delicious roast to serve your family and guests!
In a small bowl,
mix together the rosemary and thyme leaves; sprinkle over the beef and press lightly
with your hand to adhere. Note: Can be prepared to this point 1 day ahead.
Cover and refrigerate until ready to cook.
When ready to
cook, remove roast from the refrigerator.
To cook evenly, the roast must not be cold -
let it stand at room
temperature, loosely covered, for about 2 to 4 hours.
This time can vary depending on how big or small
your roast is.
I can't give you an exact time
on this. If you don't let the
roast come to room temperature, if will take longer to cook your roast, your
roast won't cook evenly, and you'll end up with well-done slices on the end
and raw meat in the center. Use your best judgment on room temperature times!
Preheat oven to 450 degrees F. Position oven rack
just below the center of the oven.
Roast the roast, uncovered, 15 minutes. Reduce oven
temperature to 325 degrees F. and continue to roast an additional 1 hour 30
minutes; remove from oven. Spoon off all but 2 tablespoons drippings and discard. Add carrots
and shallots to pan, turning vegetables to coat with the drippings. Sprinkle with
additional pepper, if desired.
Return the roast (with the vegetables) to the
oven continue to roast until the internal temperature reaches desired
temperature on a
meat thermometer (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
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What constitutes rare and
medium-rare cooked meat?
To satisfy government home economists, the Beef
Council says rare beef means an internal
temperature of 140 degrees F. Well, that is ok if you
like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130
degrees. To cook your meat properly, you must purchase and use a good
instant-read digital
meat thermometer.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Residual Heat or Carry-Over Cooking:
Remember, the rib roast will continue to cook as it sets. The
temperature will rise to 125 degrees F. to 130 degrees F.
internal temperature (medium rare) at 15 to 20 minutes. So, pay
attention to how long you let the cooked roast sit before
slicing and serving.
Definition:
Carry-over cooking is caused by residual heat transferring from
the hotter exterior of the meat to the cooler center. As a
general rule, the larger and thicker the cut of meat, and the
higher the cooking temperature, the more residual heat will be
in the meat, and the more the internal temperature will rise
during resting due to carry-over cooking. This means the meat
must be removed from the heat at an internal temperature lower
than your desired final internal temperature, allowing the
residual heat to finish the cooking.
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About 45 minutes before the estimated end of the
roasting time, begin checking the internal temperature (use a good
instant-read digital
meat thermometer).
NOTE: Play it safe and start checking early, as you don't want anything to
go wrong. This is even more important if you are adjusting for High Altitude
Baking. When checking the temperature of your prime rib roast, insert meat
thermometer so tip is in thickest part of beef, not resting in fat or
touching bone. Cook until rib roast
reaches an internal temperature of 120 degrees F. (or your desired
temperature). Remove from oven, transfer roast and vegetables to a large
platter and cover
with aluminum foil, and let sit approximately 15 to 20 minutes.
NOTE:
Cutting into the meat too early will cause a significant loss of juice.
Do not skip the resting stage.
 While the roast is resting, discard the remaining drippings
from the pan. Place pan over two (2) burners on stove top over medium heat.
Add butter and let melt. Add flour, whisking until smooth and just beginning
to color, approximately 5 minutes. Whisk in prepared Zinfandel Beef Stock.
Boil just until the sauce thickens slightly, whisking often, approximately
10 minutes. Remove from heat and season with salt and pepper to taste.
After slicing the roast, add any accumulated
meat juices to the prepared sauce. Serve the meat slices with the cooked vegetables and
the sauce
Makes 8 servings.
Zinfandel Beef Stock:
It's worth the extra
effort to make this rich stock, as this slow-simmered taste produces a sauce
that far exceeds any made with canned beef broth.
2 tablespoons vegetable oil
3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or
crosscut beef shank)
Salt and black pepper
2 cups chopped
onions
2/3 cup chopped carrots
2/3 cup chopped celery
3 quarts cold water
1 cup Zinfandel wine or other hearty red
wine
4 large fresh thyme sprigs
3 large fresh parsley sprigs
1/4 teaspoon whole black
peppercorns
In a large pot over medium-high heat, heat the
vegetable oil. Add beef bones and sprinkle with salt and pepper; sauté until
deep brown, turning occasionally, approximately 15 minutes. Using tongs,
transfer the beef bones to a large bowl and set aside.
Add onion, carrots, and celery to the pot and
sauté until the vegetables are a deep brown, approximately 10 minutes. Return
the beef bones with any juices accumulated back to the pot. Add 3 quarts cold
water, wine, thyme sprigs, parsley sprigs, and black peppercorns. Bring just to
a boil, reduce heat to medium-low and let simmer until the liquid is reduced to
3 1/2 cups, approximately 3 hours.
Once liquid is reduced, remove from heat, and
strain stock into a large bowl; discard bones and vegetables. Refrigerate,
uncovered, approximately 4 hours or until cold. NOTE: Can be made 3 days ahead.
Cover the refrigerate. After refrigerating the stock, remove the congealed fat
off the top of the stock and discard.
Stock is now ready to use.
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