This is the methodology I used to make the Roast Prime Rib for the Sunday Brunches we had. 
The flavor is rich with the seasonings and garlic and it makes the best au jus 'gravy' ever.
Serve a nice slice in a pool of the au jus. I love it served with mashed potatoes seasoned with sour cream and garlic and of course some good hot horseradish on the side.
The flavor is rich with the seasonings and garlic and it makes the best au jus 'gravy' ever.Serve a nice slice in a pool of the au jus. I love it served with mashed potatoes seasoned with sour cream and garlic and of course some good hot horseradish on the side.
Recipe By : Sitara
Serving Size : 8 Preparation Time :2:30
Categories : Beef Main Dishes
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Prime rib
1 large onion -- sliced very thin
1 cup chopped garlic
black pepper
steak or prime rib seasoning
2 quart beef stock
Ask your butcher to prepare a prime rib roast with the fat cap still attached. Have him cut under the fat cap as though it was going to be removed but leave it attached on one side.
Depending on whether you like your prime rib on or off the bone, have him trim the roast from the bone and then tie it back on. Preparing the prime rib this way makes it easy to season and easy to carve once it has finished roasting. If it is impossible to find a prime rib with a fat cap still on, just get a regular prime rib roast or one that is cut "golden lion" style and omit the seasoning under the fat cap step.
Find a steak or prime rib seasoning that your family likes. Use it for this recipe.
1. Take the time to chop a couple of heads of garlic so that you have one cup full of finely chopped garlic.
2. Slice the onion in very thin slices and separate into rings.
3. Untie your roast. Under the fat cap put black pepper, prime rib seasoning, half of the sliced onion and half of the garlic. Lay the fat cap back over the roast and tie up the roast securely.
4. Rub the outside of the roast with black pepper and steak seasoning.. On top of the roast put the other half of the chopped garlic and the onion slices. Make sure you've seasoned the outside of the roast well.
5. In a heavy bottomed roasting pan put your roast and half of one of the quarts of beef stock. Insert a meat thermometer.
6. Roast at 450 for 30 minutes.
7. Turn the oven temperature down to 325, roast for about 25 minutes per pound or till your meat thermometer reads 130. Do not let the thermometer go over 130. Your roast will continue to cook even after it is removed from the oven, so don't overcook it. A finished temperature of 130 is about medium rare. If you want your roast more rare cook only till the thermometer reads 125. Remember the temperature will rise as much as 10 degrees after you take it out of the oven.
Add beef stock to the roasting pan occasionally to keep a little moisture in the bottom of the pan. Don't let the goodies in the pan dry out and burn.
Remove the roast from the oven, scrape off all the onion and garlic, cut the twine and remove the fat cap, remove all the onion and garlic from under the fat cap. Discard the fat cap and what you scraped off the roast. Place the roast on a platter, tent it with foil, and let it rest while you are preparing the rest of your meal. Let it rest about 30 minutes before you slice it.
In the meantime put the rest of the beef stock in the roasting pan with all the goodies left in the bottom of the pan and bring it to a boil on the top of the stove with a cup or so of good red wine. Scrape all the good bits off the bottom of the pan.
Strain this very well into a sauce pot and taste it. Add some stock if it's too strong tasting for your likes. Make a slurry of a tablespoon or so of corn starch and cold water and put in your drippings. Bring up the heat and stir till sauce is thickening. Not too thick, you want it to just be silky smooth. This is your au jus to serve with your prime rib.
Depending on whether you like your prime rib on or off the bone, have him trim the roast from the bone and then tie it back on. Preparing the prime rib this way makes it easy to season and easy to carve once it has finished roasting. If it is impossible to find a prime rib with a fat cap still on, just get a regular prime rib roast or one that is cut "golden lion" style and omit the seasoning under the fat cap step.
Find a steak or prime rib seasoning that your family likes. Use it for this recipe.
1. Take the time to chop a couple of heads of garlic so that you have one cup full of finely chopped garlic.
2. Slice the onion in very thin slices and separate into rings.
3. Untie your roast. Under the fat cap put black pepper, prime rib seasoning, half of the sliced onion and half of the garlic. Lay the fat cap back over the roast and tie up the roast securely.
4. Rub the outside of the roast with black pepper and steak seasoning.. On top of the roast put the other half of the chopped garlic and the onion slices. Make sure you've seasoned the outside of the roast well.
5. In a heavy bottomed roasting pan put your roast and half of one of the quarts of beef stock. Insert a meat thermometer.
6. Roast at 450 for 30 minutes.
7. Turn the oven temperature down to 325, roast for about 25 minutes per pound or till your meat thermometer reads 130. Do not let the thermometer go over 130. Your roast will continue to cook even after it is removed from the oven, so don't overcook it. A finished temperature of 130 is about medium rare. If you want your roast more rare cook only till the thermometer reads 125. Remember the temperature will rise as much as 10 degrees after you take it out of the oven.
Add beef stock to the roasting pan occasionally to keep a little moisture in the bottom of the pan. Don't let the goodies in the pan dry out and burn.
Remove the roast from the oven, scrape off all the onion and garlic, cut the twine and remove the fat cap, remove all the onion and garlic from under the fat cap. Discard the fat cap and what you scraped off the roast. Place the roast on a platter, tent it with foil, and let it rest while you are preparing the rest of your meal. Let it rest about 30 minutes before you slice it.
In the meantime put the rest of the beef stock in the roasting pan with all the goodies left in the bottom of the pan and bring it to a boil on the top of the stove with a cup or so of good red wine. Scrape all the good bits off the bottom of the pan.
Strain this very well into a sauce pot and taste it. Add some stock if it's too strong tasting for your likes. Make a slurry of a tablespoon or so of corn starch and cold water and put in your drippings. Bring up the heat and stir till sauce is thickening. Not too thick, you want it to just be silky smooth. This is your au jus to serve with your prime rib.