Description
A holiday meal to remember! Your guests will go crazy for this prime rib roast smothered in herbed bacon butter! It’s truly the perfect prime rib recipe!
Ingredients
- PRIME RIB ROAST:
- 6lb beef rib roast (partially boned and tied by butcher)
- 6 tablespoons room temp. unsalted butter
- 2–3 tablespoons coagulated bacon grease*
- 2 teaspoons Kosher salt
- 2 tablespoons dried Herbs de Provence
- 1 tablespoon fresh ground pepper
- 2 tablespoons minced fresh garlic
- 1 teaspoon fresh chopped rosemary
- 1 tablespoon fresh chopped Italian flat leaf parsley
- * I always make bacon on Christmas morning and save the grease for the rib roast. If you don’t have it on hand then just use another tablespoon of butter in its place.
Au Jus
- 2 1/2 cups beef broth (low sodium preferably)
- 2–3 whole peeled garlic cloves
- a few sprigs fresh rosemary
- 1/2 cup red wine
- 2 teaspoons Worcheshire sauce
Instructions
PRIME RIB:
- Preheat oven to 450
- Make herbed bacon butter
- Pat beef dry with paper towels and put in roasting pan
- Smear butter all over beef
- Before placing the beef in the oven add about 1 1/2 cups of broth to the bottom of the baking dish, and add in a few whole garlic cloves and rosemary twigs. This is going to be our base for our Au Jus later on.
- Put roast into 450 degree oven for 20-25 minutes. Then reduce temperature to 250 degrees and continue cooking until desired doneness. about 1.5 hours for medium rare.
MAKE YOUR AU JUS WHILE THE MEAT IS RESTING.
AU JUS:
- Put your baking dish over your stovetop burners and set them to medium low.
- Carefully remove the rosemary and garlic cloves
- Wisk in the Worcestershire and wine, scraping up all the bits from the bottom of the pan.
- Add in the remaining 1 cup of broth, reduce your heat slightly to a simmer for 3-5 minutes. Serve hot.
{OPTIONAL} HORSERADISH CREAM SAUCE TO SERVE ON SIDE:
- 16 oz. sour cream
- 3-4 tablespoons Worcestershire sauce
- 1 minced garlic clove
- 1/4 prepared horseradish
- salt and pepper to taste
- Combine all ingredients into mixing bowl, and mix well. Taste and adjust if needed.
- Keep chilled until ready to serve with prime rib.
Notes
*Rare: 120-125°F
Red interior which may fade to pink at the outermost edges
Medium Rare: 130-135°F
Pink with a deeper, nearly red center
Medium: 135-140°F
Mauve, uniformly colored interior
Well-done: 145°F+
Brown, no pink
**120F is rare and 145+F is well done, so you’ll want the reading to be somewhere in that area when inserting the thermometer into the thickest part of the roast. I personally remove the roast from the oven right around 130F since it will continue to cook while resting, this way I’m right on the money at 135-140 each time.
Keywords: prime rib cook time, prime rib, prime rib roast, standing rib roast, rib roast, cooking prime rib, prime rib rub, how to cook prime rib, rib of beef, prime rib steak, beef rib roast, Christmas roast, prime rib cooking time