Nothing says WOW like a perfectly roasted, crusted, bone-in prime rib roast at the center of your table! It’s beautiful, tasty and can be prepared in advance leaving you open the day of your dinner to handle other tasks.
Prime Rib is a great cut of meat for a crowd. It has a wonderful combination of more marbled areas and leaner areas of meat. A salted, spiced crust for those who like more seasoning and middle section for those who prefer less. And most importantly, finger licking bones for a few guests to fight over!
Prime rib is cut from the 7 bone rack. For a really large gathering, you can buy the full rack. For smaller dinners, you can ask the butcher to cut a roast for as many bones as you need, estimating one bone for every 2 guests. Your roast can be cut from the smaller section (last 3 ribs) or the larger section (front bones). The smaller section produces leaner meats and the larger section produces more marbled meats.
When selecting your meat, the meat grade is also important. NOTE - Prime Rib Roast does not automatically mean USDA Prime! USDA Prime is the highest grade selection providing the most tender and flavorful meat. It is followed by USDA Choice, then USDA Select. Be sure to pay attention to the grade of meat you are purchasing!
A couple of tips:
Ask the butcher to cut the meat off of the bone and then tie it back together with cooking twine. You will get the benefit of the amazing flavor from cooking on the bone, while making it easier for you to carve when ready to serve.
Definitely do the salt/spice rub the day before. It’s important to get that salt on there early to help pull the excess moisture from the meat and give you a more tender roast. It also gives you that beautiful crust.
Be sure to have a good meat thermometer. The amount of cooking time depends on the size of the roast. You will want to pull out the roast when it reaches your desired temperature.
Complete Menu Idea
Serve over mashed potatoes with an oven roasted green vegetable. You can prepare a horseradish/sour cream sauce on the side if you'd like a sauce in addition to the au jus. Also, serve with a warmed, crusty baguette with butter on the side.. Simple and satisfying!
The meal is complemented perfectly with a full bodied Cabernet Sauvignon. Perfection!
Melt in Your Mouth Bone-In Prime Ribeye Roast
6-8 pound bone in prime ribeye roast, boned and tied (3-4 ribs)
2 Tablespoon kosher coarse salt
1 Tablespoon dried thyme
1 Tablespoon dried rosemary
1 Tablespoon ground black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
½ bottle of red wine
4 Tablespoons of unsalted butter
One day before cooking, combine spice rub (salt, thyme, rosemary, black pepper, onion powder and garlic powder) in a bowl.
Place roast in a roasting pan, bone side down. Generously rub spice rub on all sides of the roast. Cover and refrigerate overnight.
Day of cooking, remove from the refrigerator 4 hours early to let the roast come to room temperature.
Preheat oven to 500 degrees. Cook roast for 15 minutes at 500 degrees to obtain a nice crust.
Reduce heat to 350 degrees and cook roast until internal temperature reads 125 degrees on meat thermometer (time will depend on the size of the roast). This produces a medium rare roast. Cook less time for more rare, more time for more done.
Remove roast from roasting pan and let rest for 30 minutes to an hour before slicing. VERY IMPORTANT.
While roast is resting, prepare the au jus. Place roasting pan on medium high heat on the stove. Deglaze pan by adding ½ bottle of red wine scraping all of the browned bits from the bottom of the pan. Let cook until reduced by half. Stir in 4 tablespoons cold butter until melted.
Pour au jus through a strainer or fine mesh sieve to remove bits.
Slice rib roast and serve with au jus on the side.