What Is The Best Way To Season A Prime Rib Of Beef?
If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.
Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus
Total Prep and Cook Time: 3 hours 10 minutes
What You’ll Need:
One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)
What To Do:
Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.
Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.
Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.
To Make Your “Au Jus” Sauce:
While rib is resting, pour off all but two Tbsp of the fat from pan and then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.
Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.
Internal Temperature Guide:
These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.
Rare: remove @ 110 degrees F. (final temp about 120)
Medium-Rare: remove @ 120 degrees F. (final temp about 130)
Medium: remove @ 130 degrees F. (final temp about 140)