simple prime rib with red wine au jus

Ingredients:

3-4 bone prime rib

2 Tbsp fresh thyme leaves

2 sticks of salted, softened butter

salt and pepper

1 clove of garlic

2 heads of garlic, tops sliced off

5 sprigs of rosemary

handful of baby carrots

2 cups red wine (plus rest of the bottle)

1 cup chicken stock (plus 1 cup for later)

Directions:

When ordering your prime rib from the butcher, have them remove the bones, and then tie them back to the roast. The bones act as a natural roasting rack, and provide extra flavor to the roast (and for yorkshire pudding!) and au jus. By having them removed before cooking, you make the carving process easier without losing the flavor.

When cooking any type of meat, it is best to cook using a meat thermometer. You want to cook the correct temperature verses a specific time. It’s the only way to ensure the meat reaches the level of doneness you prefer. For a rare roast you are looking for an internal temp of 125, 135 for medium rare, and 145 for medium. Because a roast will continue to cook once removed from the oven, and you want to let it sit for 30 minutes, it’s done when it reaches 5 degrees before your desired temp. Remove it at 120, 130, or 140 respectively. I like mine removed at 132… but that took years of testing to figure out.

Preheat oven to 450. Peel the garlic clove, and rub over entire roast. Let sit for 15-20 minutes. Rub softened butter all over the roast. Sprinkle salt, pepper, and thyme leaves over the roast. Be generous, this is a large piece of meat and keep in mind you are seasoning the entire piece.

Place in an oven safe and stove top safe roasting pan, over rosemary sprigs and carrots. Add the two garlic heads on either side of the roast. Pour in wine and chicken stock.

Roast for 15 minutes at 450 to sear in the flavor. Turn the heat down to 350. If you don’t have a meat thermometer, or you want a basic time guideline, figure 15 minutes per pound for medium-rare (the typical prime rib is served at this temp).

When roast is done, remove from the pan and set aside, tented with tin foil.

Remove carrots, rosemary, and garlic from the pan and place on the oven. Squeeze garlic from one head into the pan, along with 1 more cup of chicken stock, and the remainder of the bottle of red wine. Whisk to combine. Heat to a boil, and then reduce to a simmer. Let simmer until au jus has thickened. Serve with roast.