I have a few dishes under my belt that I classify as “I’ve got this just right and I’m not messing with it”. Some of the dishes in that category include Blackberry Cobbler, High-Rise Buttermilk Biscuits, Beef Pot Roast with Onion Gravy. I’ll stop there lest I get accused of being boastful, but there are lots more! And now, I can add Foolproof Prime Rib Roast with Au Jus to the club.
When you’re dealing with a hunk of meat as expensive as prime rib, you better have a foolproof method. We catch them on sale at Publix for $6.99/pound. Even on sale, they’re expensive.
If you can get past the budget issue, Foolproof Prime Rib Roast with Au Jus is perfect for entertaining and any special occasion. For one, it’s foolproof. That’s important. You can cook with the confidence of Kings….well, perhaps with the confidence of the folks who cooked for Kings.
Secondly, most people think it’s very hard to cook prime rib to the right temperature and not overcook. There’s a whole big ol’ WOW factor that goes along with serving your guests a prime rib roast cooked to the perfect internal temperature.
Ha! Just between you and me, we’ll keep it under wraps just how easy it really is.
Well, you can keep it under wraps. I’m about to share a foolproof method with the world. Or anyone who reads my blog post ,which is considerably fewer people than the whole world.
The absolute worse thing you can do to a prime rib roast is to overcook it. Don’t ever make that mistake. Please! If you don’t think you can tolerate a prime rib roast cooked to medium rare or rare, you’re better off heating Hamburger Helper. Nothing against Hamburger Helper, but a prime rib roast overcooked is a waste of anywhere from $7.00 to $10.00 a pound, at least. Buy you a pound of ground beef instead.
Man, that stuff used to be cheap. Not anymore!
So, let’s get down to business here.
Tips for Foolproof Prime Rib Roast:
- Cook the roast on the bone. Don’t ever get suckered into using a boneless prime rib. The trend now is to let the butcher cut off the ribs and tie the back on. I see no need to do this. The meat is very easy to cut away from the ribs after it’s cooked. You need the ribs for flavor and heat conduction. Don’t do it….don’t let anybody talk you into a boneless rib roast.
- The night before you cook the roast, break open the package and let it air dry in the refrigerator overnight. The dry surface with help the seasoning stick.
- Bring the roast to room temperature before cooking. Don’t be afraid. Let it sit out of your refrigerator for several hours – 3 to 4. It won’t spoil. However, if you have a pet, be sure to put the roast “in the top of the house” (my grandmother’s expression), or you will have one happy pet and several sad and disappointed humans.
- As soon as you take the roast out of the refrigerator, go ahead and season it up and let the seasoning start working.
- Keep the seasoning simple. The meat doesn’t need lots of fancy flavors. It’s delicious on its own..
- Sprinkle with more seasoning than you think you need. This is a big hunk-o-meat.
- You need a roasting pan. A baking sheet won’t do. No need for a rack. The ribs serve as a rack.
- For serving size, figure 2 servings per rib. Don’t cut yourself short and wind up without leftovers. You need to get some French Dip Sandwiches out of this thing, too.
- Now….here’s the most important part. Read this bullet point 7 times before you start. Preheat the oven to 500 degrees. Yes, 500 degrees. Calculate 5 minutes per pound at 500 degrees. My roast weighed 8.89 pounds x 5 minutes = 44.45 minutes. So, I shall cook my roast for 44 minutes at 500 degrees. After the calculated cook time for 500 degrees, TURN OFF THE OVEN AND DO NOT OPEN THE DOOR FOR 2 HOURS.
- To recap, cook the roast at 5 minutes per pound on 500 degrees. Then, turn off the oven, do not open the door, for 2 hours.
- After 2 hours, no resting is required for the meat. It can be sliced right away.
The only thing left to do is to look for sales on prime rib roasts, buy one and cook it. You won’t be sorry.
Y’all come us!
Foolproof Prime Rib Roast with Au Jus
preheat oven to 500 degrees
yield: two servings per rib
prime rib or standing rib beef roast
olive oil or vegetable oil for coating
4-1-1 seasoning or just salt and pepper
Remove plastic wrap from roast and let dry in refrigerator overnight.
Remove from refrigerator and bring to room temperature before cooking. While the roast is coming to room temperature, rub with olive or cooking oil. Generously sprinkle with 4-1-1 seasoning.
Preheat oven to 500 degrees. Cook at 500 degrees for 5 minutes per pound.
Turn off oven for 2 hours. Do not open the door during the 2 hour period.
After 2 hours, remove from oven and carve.
Serve with au jus.
drippings from prime rib roast, remove as much grease as possible
1 cup red wine
4 cups beef stock
After most of the grease has been removed, place the roasting pan over a burner turned on high.
Add red wine to deglaze the pan. Stir to remove all the bits from the bottom of the pan.
Add beef stock. Continue to cook on high, stirring frequently, until the liquid as reduced by about 1/4 to 1/3.
Foolproof Prime Rib Roast with Au Jus
- prime rib or standing rib beef roast
- olive oil or vegetable oil for coating
- 4-1-1 seasoning or just salt and pepper
- drippings from prime rib roast remove as much grease as possible
- 1 cup red wine
- 4 cups beef stock
- To cook the roast remove plastic wrap from roast and let dry in refrigerator overnight.
- Remove from refrigerator and bring to room temperature before cooking. While the roast is coming to room temperature, rub with olive or cooking oil. Generously sprinkle with 4-1-1 seasoning.
- Preheat oven to 500 degrees. Cook at 500 degrees for 5 minutes per pound.
- Turn off oven for 2 hours. Do not open the door during the two hour period.
- Remove from oven and carve.
- Serve with au jus.
- To make the au jus, remove most of the grease and place the roasting pan over a burner turned on high.
- Add red wine to deglaze the pan. Stir to remove all the bits from the bottom of the pan.
- Add beef stock. Continue to cook on high, stirring frequently, until the liquid as reduced by about 1/4 to 1/3.