The Perfect Prime Rib

The Perfect Prime Rib

I really enjoy a nice prime rib dinner and I have been wanting to try cooking my own for a while now. I had bookmarked Peter's post on how to cook a prime rib of beef when I saw it a while ago. I could not find prime rib with both the bone and the cap at regular grocery stores but I was able to find it at the St. Lawrence Market. The instructions seemed pretty easy but I did not pay close enough attention and the internal temperature of the roast had shot way up above 140F by the time I caught it. It was over done for my tastes... I prefer a nice medium-rare with lots of pink but mine had little or no pink. It still tasted good but it was not what I had been hoping for. Oh well, this just means that I will have/get to try making it again some time soon. Before then I still have a lot of prime rib to finish off and a few bones to use.

The Perfect Prime Rib

A prime rib can be a beautiful thing when slowly roasted to a perfect medium-rare and it is perfect for any special occasion. Use the drippings to make a tasty gravy and/or yorkshire pudding.


Servings: makes 6+ servings

Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes

Printable Recipe
Ingredients
  • 1 prime rib roast with bone and fat cap
  • salt and pepper to taste
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup coffee
  • 1 tablespoon corn starch
  • 1 tablespoon cold water
  • 1 tablespoon butter
  • salt and pepper to taste
Directions
  1. Pat the beef dry, rub the salt and pepper all over it, place it in an oven safe roasting dish with the bones down and stick a meat thermometer into the middle of the thickest part.
  2. Roast in a preheated 450F oven for 10 minutes, reduce the temperature to 275F and continue roasting until the temperature reaches the desired done-ness. (see chart below)
  3. Remove the roast from the oven and set aside to rest, covered.
  4. Drain all but one or two tablespoons of any grease and heat the roasting pan over medium heat.
  5. Add the red wine and deglaze the pan.
  6. Add the broth and coffee and simmer to reduce by half.
  7. Mix the corn starch into the water, add to the gravy and simmer until it thickens.
  8. Remove from heat, mix in the butter and season with salt and pepper.

Serve with:
Yorkshire Pudding
Goat Cheese Mashed Potatoes
Deconstructed Green Bean Casserole

Similar Recipes:
Ribeye Steak in Red Wine Sauce
Pot Roast
Roast Beef with Coffee Gravy

15 comments:

Peter M said...

Ahhh kevin, keep an eye on that internal temp.

Anyhow, thanks for the mention and the Prime Rib looks good for a medium-well.

Now you get to try it again!

Elly said...

Mmmm, prime rib. Sorry it was overcooked a little but hey, test-running prime rib is certainly not a bad gig!

giz said...

Try as I may, I have yet to fully master a "to die for" roast of any kind. I'm going to try the prime rib now and besides - it'll give me an opportunity to visit St. Lawrence Market - one of my favourite spots.

tigerfish said...

You are making me hungry. Since you have some to finish off, can I have that some? :P

bigfish_chin said...

Hi, came over from Big Boys Oven...
you are another Daring Baker Challege ... your tart is was lovely... and this Prime Rib looks really great!

I love cooking like all foodiest do... :)
www.bigfishchin.blogspot.cm

Laurie Constantino said...

Hey Kevin, For a couple years, I've been using a Cook's Illustrated recipe for prime rib that I really love. You brown the roast really well on top of the stove (I've done this both in a roasting pan and in a wok), and then bake it at 250F until the internal temperature reaches 130F - 140F, depending on how rare you like it. It takes about 3 hours to get to temperature. Because the meat is cooked so low, it comes out looking uniformly rare, even though you can tell from the temperature that it is cooked all the way through. Very easy, very delicious!

Dhanggit said...

oh my they look really delicious!! i think its really great idea to toss veggies on roasted drippings..they are much tastier!!

Nilmandra said...

Aww I know how you feel. I was constantly overcooking my beef all the time during my initial attempts. Now I try to underestimate my cooking time and it usually turns out better. Mmm all those bones that you have left... lovely beef stock!

Maryann said...

I better not show the bloke this page. Then I'll have to do his traditional Sunday dinner with beef, yorkshire puddings,cauliflower cheese, brussel sprouts, roasted potatoes,gravy..I'll be in the kitchen all morning and he'll eat it in 5 minutes flat! Nice job:)

Deborah said...

I tried making my own Yorkshire puddings after visiting the UK years ago, but they did not work out. I'll have to try out your recipe. This looks like an amazing meal, but I'm like you - I prefer some pink!

katiez said...

Those roasts cah shoot up in a hurry!
Still, it looks delicious...glad the puds turned out ;-)

Jenny said...

Now that looks like a nice hearty meal! Yum. I prefer my beef medium well, so it looks good to me!

Lunch Buckets said...

I don't know if there's anything sadder than a huge hunk of overcooked beef. Unless of course it's a huge hunk of perfectly cooked beef on someone else's plate!

maybahay said...

wow, that is a serious-looking piece of meat.yum.

MrsPresley said...

at least you were brave enough to attempt your own prime rib at home! that's the first big step :) i'm sure next time it will be even better. i, too, prefer mine nice and pink!

Post a Comment