Holidays, Your Way | Prime Rib

Prime rib is so named because it is the apogee of cuisine: for your main holiday course, slow-roasted, au jus-laden prime rib is the peak of perfection. We love grass fed cuts that are fall-off-the-bone tender, revealing their exquisite flavor. The high quality of the meat makes preparation relatively effortless; we relish adding a few choice ingredients and then stepping back as our ovens gradually transform this magnificent rib into a table-ready feast.

Slow-Roasted Garlic Butter and Red Wine Au Jus Prime Rib

Prep

15 min

Preheat

250ºF

Cook

2-3 hrs

Print

Serves 6

INGREDIENTS

6 lb rib roast
2 halved garlic heads
1 tsp ground black peppercorns
1 tbsp sea salt
1/2 cup unsalted butter
2 cups red wine (recommend Cabernet Sauvignon or Pinot Noir)
3 cups beef broth
1 tbsp cornflour

DIRECTIONS

Before baking, bring the prime rib to room temperature for 2-3 hours.

Preheat the oven to 460°F.

In a bowl, mix together 1/2 tablespoon of salt, garlic, and butter.

In a roasting pan, create an organic rack for the meat from the garlic halves. Put the prime rib on top of the garlic halves; apply half the garlic butter both to the bone and flesh side of the rib. Season with salt and pepper to taste. Roast until browned, which usually takes between 20 to 30 minutes.

Turn down the oven to 250°F and cover the prime rib with foil, adding the remainder of the garlic butter to the meat. Slow roast for 1.5 hours. Every 20 minutes baste the meat with the pan juices. Using a meat thermometer, check the internal temperature of the meat; it should be at least 118°F for a medium-rare presentation. Remember: the meat will continue to cook once you remove it from the oven. Set it aside on a kitchen countertop for 20 minutes; check the temperature again with the meat thermometer. It should be 130°F for a medium-rare presentation.

While the meat is resting, prepare the red wine au jus in a saucepan by combining the leftover juices and garlic halves from the pan with 2.5 cups of beef broth and the red wine. Bring this mixture to a simmer for 10 minutes/until roughly half the liquid has dissipated. Add the cornflour to thicken. Whisk until it’s as thick as you’d like.

Pour the au jus into a serving container, carve the prime rib, and serve.

Of course, it’s always fun to push the culinary envelope, which is why this next spice-laden sauce, worked meticulously into the beef, offers a tasty twist on this beloved classic.

Spicy Crust Prime Rib

Prep

15 min

Oven

350ºF

Cook

2-3 hrs

Print

Serves 7

INGREDIENTS

7 lb prime rib roast
1 clove diced garlic
1 tbsp each of:
White peppercorns
Pink peppercorns
Green peppercorns
Black peppercorns
1 tbsp sea salt
2 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp all-purpose flour
3 tbsp brown sugar

DIRECTIONS

Before baking, bring the prime rib to room temperature for 2-3 hours.

Preheat oven to 500°F. In a large pan, roast the prime rib for 30 minutes. Remove the rib and transfer to a separate platter. Drain any fat from the roasting pan, then return the rib to the pan.

Turn down the oven to 350°F.

In a small bowl, grind the peppercorns, diced garlic, and salt. Mix this with the dijon mustard, olive oil, and brown sugar until it has acquired the consistency of a paste. Spread this paste evenly over the prime rib.

Bake the prime rib for approximately 1.5 hours or until the internal temperature reads 118°F. Remove from the oven and let it rest for 20 minutes, or until the internal temperature is 130°F for a medium-rare presentation.

Carve and serve.

Want to make your holiday dinner unforgettable? Switch up the plating (and add some pudding!) to make this inventive medley. If photos of this mini-rib feast aren’t worth remembering, what is?

Yorkshire Pudding with Thinly Sliced Prime Rib

Prep

15 min

Oven

450ºF

Cook

1.5-2 hrs

Print

Serves 6

INGREDIENTS

6 lb bone-in prime rib roast
1 tsp salt
1 tsp pepper
Horseradish sauce
1 cup all-purpose flour
3 large eggs
1 cup whole milk
1 tbsp sliced green onions

DIRECTIONS

Combine eggs, flour and milk in a bowl; whisk until blended. Chill for 7 hours.

Preheat oven to 500°F. Rub salt and pepper on the prime rib; roast for 30 minutes.

Turn the oven down to 450°F. Roast for another 35 minutes, or until the internal temperature is at least 118°F for a medium-rare presentation.

Cover the prime rib with foil and set it on a kitchen counter for 20 minutes, or until the internal temperature is 130°F for a medium-rare presentation.

While the prime rib is resting, spoon any leftover pan juices from the prime rib into the miniature muffin pan cups, filling each cup about 1/3 of the way full. Bake in the oven at 450°F for 2 minutes; remove, add the chilled batter to each cup (leaving enough room to add each rib later, no more than 3/4 full) and bake for 9 minutes at 450°F.

Thinly slice the prime rib and add each slice to each cup. Add the horseradish sauce and serve!