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Prime Rib
Category: Main Course, Beef
Serves: 6
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Ingredients:
1 bone-in prime rib, about 6 lb. 5 cloves garlic 2 fresh rosemary sprigs, leaves only 4 fresh thyme sprigs, leaves only 1/2 c. kosher salt 1/4 c. freshly ground black pepper 1/2 c. olive oil 1/2 c. dry white wine 1 T. all-purpose flour 2 c. chicken or beef broth
Directions:
Preheat oven to 350°F. Lay the beef in a large roasting pan bone-side down. In a small bowl mash together the garlic, herbs, salt, pepper and olive oil to make a paste. Coat the roast with the paste. Roast until the internal temperature is 125°F, 1-1/2 to 2 hours. Remove the beef to a carving board and let the beef rest 20 minutes before carving. Pour off some of the pan drippings and place the pan on the stove on medium high heat. Add the wine and bring to a simmer, deglazing the pan. Reduce wine by half. Whisk in the flour, add the broth, and continue to cook, whisking until the sauce thickens to a gravy, about 10 minutes. Paula’s roasting method: Allow roast to sit at room temperature 1 hour before cooking. Preheat oven to 375°F. Roast 1 hour. Turn off oven. Leave roast in oven 3 hours; do not open oven door. 1 hour before serving, turn oven to 375°F. Roast 40 minutes. Remove from oven and allow to stand 20 minutes before carving.