Jul 8 # 1 of 1
Roast Prime Rib With A jus Gravy.
Prime Rib Of Beef (Standing Rib Roast),
Cooking table: Rare- 25 Minutes per Pound. Meat Thermometer 140F.degrees. Medium Rare-30 Minutes per Pound. Meat Thermometer 160F degrees.
Well Done-35 Minutes per Pound. Meat Thermometer 170F degrees.
Prime Rib Roast-8 to 10 pounds.
Olive Oil- 4 Tablespoons.
Salt-1 1/2 Teaspoons.
Black Pepper- 1/2 teaspoon.
Garlic-1 clove whole.
Beef Stock-2 cups.
Rinse and pat the roast dry. Place on a large plate. Rub the beef with the olive oil, salt, pepper, garlic clove and Rosemary. Cover with plastic wrap or place into a Zip Lock bag. Marinate overnight in the refrigerator. The following day preheat the oven to 325F. degrees. Place the marinated roast into the bottom of a roasting pan with the fat side facing up. Stick a preset meat thermometer in to the center thickest section of the roast. Do not add water. Roast on the middle rack. Baste the roast every 30 minutes. Follow the temperature chart for doneness. When done roasting allow to sit 20 minutes before slicing.
A jus Gravy.
Place the roasting pan with the drippings on to the stove over a medium flame. Add the beef stock to the pan. Scrape the pan bottom and sides to release any flavorful morsels. Reduce slightly. Strain the hot gravy through a colander to remove any unwanted fatty pieces. Salt and pepper to taste. Spoon over the Prime Rib slices