Prime Rib

Ingredients

Directions

1. Day before cooking….
2. Wash roast and pat dry.
3. Rub all over with salt.
4. Place in refrigerator, with no cover, for 24 hours.
5. Mix all ingredients for spice rub and grind well in spice grinder.
6. Wash roast and pat dry.
7. Rub all over with spice rub (be generous).
8. Wrap with plastic wrap.
9. Let sit and allow to come to room temperature (about 2 hours).
10. Preheat oven to 500 degrees.
11. Place roast on a rack in a roasting pan.
12. Bake at 500 degrees for 20 minutes then reduce heat to 350 degrees.
13. Cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), around 2 hours, basting the roast every 30 minutes.
14. NOTE: Keep in mind that the roast will continue to cook while resting and rise about 10 degress.
15. Transfer roast to platter; set aside in warm spot for juices to collect. Do not tent, or crust will get soggy.
16. Pour fat and all dark drippings out of pan into a fat separator; set aside.
17. Place roasting pan over medium-high heat.
18. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan.
19. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat.
20. Cook until reduced by half, 5 to 8 minutes.
21. Place a fine sieve in a medium heatproof bowl.
22. Pour juices into strainer.
23. Using a wooden spoon, press down on solids to extract juices.
24. Discard solids.
25. Serve the juices warm with the prime rib.
26. Ingredients.
27. Large garlic cloves, finely chopped (1 1/2 tablespoons).
28. Tablespoon kosher salt, divided.
29. Tablespoon fresh thyme leaves.
30. Teaspoon finely chopped fresh rosemary.
31. Teaspoons ground pepper.
32. Tablespoons olive oil.
33. Pound) 3-rib beef standing rib roast, chine bone removed.
34. Directions.
35. Line a rimmed baking sheet with foil; set a wire rack in the pan. Place garlic on a cutting board and sprinkle with 1 teaspoon salt. Drag the flat side of a large knife back and forth over the garlic to form a paste. Transfer the paste to a small bowl. Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.
36. Rub the garlic mixture evenly over roast. Place the roast, fat cap up, on the prepared rack on the pan. Refrigerate, uncovered, for 8 hours or overnight.
37. Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.
38. Place oven rack in lower third of oven; preheat to 275 degrees F.
39. Roast the prime rib until a thermometer inserted in the thickest portion registers 120 degrees F (for medium-rare), about 2 hours and 30 minutes to 2 hours and 50 minutes, or to 130 degrees F (for medium). Remove from the oven and let rest for 1 hour before serving.