Nothing beats the incredible taste of a beautifully seasoned prime rib – served with au jus and some horseradish, with a side of Yorkshire Pudding. It’s a sure-fire way to impress an omnivores taste buds. While usually reserved for more festive occasions, because of its cost, prime rib can really be made any time you have the craving. Like most great cuts of beef, you really can’t ruin it — well, that’s not entirely accurate – overcooking it would be the only way you could ruin this gorgeous roast. Making sure you have an instant read meat thermometer solves all issues there.
Like any great cut of meat, it looks impressive, but it’s simple to make. With this recipe, you can make an incredible prime rib roast in 3 main steps.
make small cuts into the prime rib and push a garlic clove into each one
mix whole grain mustard and olive oil and slather it all over your roast
Roast your prime rib
You can do this! I use this very recipe every time I make prime rib and it’s seriously fantastic!
Prime Rib in 3 Easy Steps
1 – Three rib prime roast (it’ll be between 5-7 pounds)
1 full head of garlic – all cloves peeled
1/3 olive oil
1/3 whole grain mustard
** ½ cup red wine for au jus – Optional
To ensure even cooking, roast must first be left at room temperature for about two hours before being placed in the oven.
Make small cuts on the outside of the prime rib – as many as you have cloves of garlic. Press one clove in each cut so none sticks out.
In a small bowl combine the oil and the whole grain mustard. Add some salt and pepper to taste. Using your hands, rub this mixture over every part of the roast. Use all of the mustard oil mixture. Let it stand at least 30 minutes. S&P a little more.
- Place oven rack on lower level. Preheat oven to 450 degrees. Put the roast in a large metal roasting pan. Arrange fat-side up (bones side down)
- Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thickest part of the roast (not touching a bone) reaches 115 degrees (medium rare), about 1 hour and 25 minutes. If it hasn’t, return it to oven; check temperature every 10 minutes.
- Transfer roast to platter and let it rest at least 10 minutes. *Do not tent, or crust will get soggy.
You can make Au Jus if you like with the drippings
- Pour fat and all dark drippings out of pan into a fat separator; set aside.
- Place roasting pan over medium-high heat. Pour ½ cups of red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Strain. If you don’t have enough drippings, you can use beef stock mixed with wine. Serve the juices warm with the prime rib.
- I usually do this and then make one pkg of au jus mix (already made) to add to it as I never seem to have enough.
To serve, slice the bones off the meat first and then slice the roast. Enjoy!