Prime Rib Roast

Ingredients

• Prime Rib Roast

Butter Seasoning

• ~150g Softened butter, enough to cover the roast (for 2kg)

• 3 tsp fresh chopped Rosemary

• 3 tsp fresh chopped thyme

• 3 tsp fresh chopped oregano

• 6 cloves of garlic, chopped

• Salt and Pepper

Optional for bottom of the pan:

• 1 onion, cut into 8 pieces

• 1 head of garlic, cut in half horizontally

• Fresh sprigs of herbs (4-6 of whatever combination)

Gravy

• 3 cups beef stock

• 1-3 tbsp flour, cornflour, or cornstarch

Beef Notes

• This method will work with the bone in or out, but I do prefer having the bone in as it’s much more flavourful and juicier.

• Make sure to take the roast out 3 hours before cooking so that it gets to room temperature. This helps for even cooking.

• For the roasting pan, I used a cast iron skillet and let the roast rest on the vegetables for the bottom of the pan. You can use any roasting pan, but I would recommend having a rack so that the juices drip which will be great for gravy.

• Make sure to take the roast out when the internal temperature gets to about 5 degrees from desired doneness. The roast should rest for 20-30 minutes, covered, to allow the juices to redistribute back through the roast. During this time the roast will continue to cook a bit which is why you should take it out before it hits the desired temperature. Here is a list of target temperatures:

  • Rare, 124F

  • Medium Rare, 129F

  • Medium, 135F

  • Medium Well, 138F

  • Don’t cook past medium well it would be an atrocity to Prime Ribs.

Instructions

• Reminder to take the roast out of the fridge 3 hours before cooking to bring to room temp.

• Preheat oven to 450F. Set the shelf so the roast is in the middle of the oven.

• Mix together the ingredients for the butter seasoning.

• Place ingredients for the bottom of the pan into oven proof skillet.

• Use a bit of the butter and coat the bottom of the roast.

• Place the roast on the bed of onions and garlic in the pan. Spread about 75% of the rest of the butter on the top of the roast. Keep it uncovered for roasting. It should look like this after:

• Heat blast it in the oven for 20 minutes then remove and spread the remaining butter.

• Turn the oven down to 250F

• Roast for about 1.5 hrs. Make sure to take it out a couple of times, maybe every 30-40 minutes to baste it. You can just use a spoon to retrieve the juices from the bottom of the pan if you don’t have a baster.

• Check the internal temp right from the first time you take it out of the oven. Keep checking every time. Once it gets to around 125F in the centre (or your desired doneness) take it out to rest. Cover while resting.

• If you want to use the drippings for gravy, take the roast off the pan and transfer to a plate, keep it covered here while it rests. Make sure you keep drippings and veggies in the pan when transferring.

Gravy

• In the skillet with the drippings and veggies, put on the stove medium-high heat. Add beef stock and allow to simmer for 5-10 minutes or until it reduces about half.

• Lower heat to Low-Medium.

• Mix flour with a couple tbsp of water. Slowly drizzle into the pan and stir until the sauce starts to thicken. Keep adding the flour and water mixture until it reaches desired thickness

  • Note: I prefer flour over cornstarch/cornflour but this is completely optional. I find corn starch gives it more of a “sauce” texture instead of a gravy texture.

• Strain into a bowl, then pour into a gravy boat.