A rib roast ...AKA prime rib, can satisfy any carnivore. When done correctly, the results are wonderful. When we cook prime rib at the restaurant, we keep it simple. We use only the highest quality Certified Angus Beef and do a small amount of trimming. First, the fat cap is pulled back to reveal the slightest layer of fat on the top of the roast. Then the "lip" is trimmed off down the length of the roast. These trimmings will be used to make the jus. They are roasted off to develop some caramelization and combined with beef stock, garlic, red wine, thyme, bay leaf, salt & pepper.
Once the roast is trimmed we season with kosher salt and cracked black pepper. This is where you need to be very generous with the seasoning. Sprinkle on very heavily becasue the seasoning has a lot of meat to penetrate. Once the roast is seasoned, we use roasted garlic puree (roasted garlic, milk to thin) to spread over the top to flavor. Finally, fresh thyme sprigs are placed on top of roast to flavor as the roast cooks.
We cook at 340F for about an hour and a half or until the internal temperature is about 100F. Once this temperature is reached, we turn the oven down to 200F until the internal temperature is 125-130F. (medium rare) This usually takes an hour or so more.
Most importantly, let the meat rest adequately before slicing. Serve Au Jus, or "with juice" made from the caramelized trimmings and any juice left in the pan from roasting. Enjoy
