Perfect Prime Rib

Perfect Prime Rib with Garlic Mashed Potatoes
Prime Rib Roast

Two people per rib is a generous serving

3 inch deep heavy stainless steel pan (using a non stick pan will yield less drippings for
Au Jus.

Let rib stand 2 hours out of refrigerator before cooking (VERY Important for even cooking)

2 Tablespoons butter

Preheat oven to 450 degrees

After letting rib stand for 2 hours out of fridge, trim off any excess fat (leave on the thin layer the butcher leaves on to protect meat). Pat Rib dry, then place fat side up in pan. Smear with butter. Place in preheated oven and sear meat for 15 minutes at the higher temperature. TURN TEMPERATURE DOWN after the 15 minutes to 325 degrees and cook:






Number
of Ribs
Weight Estimated
Cooking Time
2
ribs
4-5
pounds
60 –
70 minutes
3
ribs
7-8
1/2 pounds
90 –
105 minutes
4
ribs
9-10
pounds
1
3/4 – 2 1/4 hours
5
ribs
11-13
pounds
2
1/4 – 2 3/4 hours
6
ribs
14-16
pounds
3 –
3 1/4 hours


BASTE rib every ½ hour with fat from the bottom of the pan.

Start checking meat internal temperature ½ before expected end of cooking time.

Make sure to place thermometer into the middle of the meat, not against the bone or fat (these tend to be hotter than the meat itself – so it won’t be a true temperature).





Cooking
Temperatures
Rare 120
– 125 degrees
Bright
red center, pink around edges
Medium
Rare
130
– 135 degrees
Very
pink center, slightly brown around edges
Medium 140
-145 degrees
Pink
center, brown edges
Medium
Well
150
-155 degrees
No
pink
Well
Done
160
and above
Brown
all through


REMOVE RIB from oven when it is 5 degrees lower than your desired end doneness.

When you take out of oven, cover with aluminum foil, and let rib set for 20-30 minutes. Rib will continue cooking while it is setting, and the internal temperature will rise 5-10 degrees.

To HOLD cooked rib until serving: immediately turn off the oven and leave door ajar to let oven cool while rib is setting. Cover rib with foil, and let it stand outside of oven for 15 minutes. Return covered roast to cooled oven and close door. The rib will hold its temperature for one hour. Slice and serve with Au Jus.

HELPFUL KITCHEN TOOLS FOR PERFECT PRIME RIB:

Baster

Meat Thermometer

Roasting Pan (not non stick)
Prime Rib Au Jus Sauce
Excess fat from meat pan (leave out brown bits and drippings)
2 cups beef stock (3 cups if larger roast)


Remove rib pan when it is setting and covered with foil. Pour off all the excess fat from pan, but keep the brown bits and drippings left on the bottom of the pan. Place pan across two stove top burners. Pour beef stock and bring stock to a boil while stirring; blending in bits and drippings from the bottom of the pan. Simmer for 2 minutes and serve in one large gravy boat or individual bowls.

Garlic Mashed Potatoes
2 lbs. potatoes (about 6 medium)
¼ cup butter ( ½ square)
1 ½ tablespoon fresh chopped garlic
1 teaspoon salt
¼ teaspoon pepper
¼ cup half & half


Peel potatoes and cut into uniform cubes. Put into medium sauce pan and boil until potatoes are soft when stuck with a fork.
While potatoes are boiling, sauté’ butter, fresh chopped garlic, salt and pepper in a mall frying pan. Sauté for one minute in order to release flavor and oils from garlic. Add half and half, turn heat to low, and bring half and half to a low simmer. Turn off heat.
When potatoes are cooked – pour out extra water, and leave potatoes in saucepan. Start mixing with hand mixer on low speed, and slowly pour in other ingredients from sauté’ pan. Continue mixing until potatoes are fluffy.

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