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Boneless Prime Rib w/ Garlic and Rosemary and Red Wine Mushroom Sauce
1 boneless rib roast----the bone in is fine it makes it more tender. 5lbs
2 TBS olive oil
1 TBS salt
2 Tablespoons ground pepper
8 large garlic cloves, minced
2 TBS minced fresh rosemary, plus 1/2 tsp for the sauce
1 cup of chicken broth
1/4 cup red wine, that you like to drink...I have a glass to make sure it's good..
1 TBS dijon mustard
1 tsp cornstarch dissolved in 2 tbs water
I let roast come to room temp.
Adjust oven rack to center postion and heat oven to 250 degrees. Heat a large (12 inch) skillet over med-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet, and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Meanwhile, pour off all but 2 TBS of the beef drippings. Add mushrooms to hot skillet and saute until well browned about 8 minutes. Mix broth, wine...better drink another glass to make sure it's still good....and add mustard, add mixture to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Set a wire rack over the skillet, and set roast on rack or use a regular roasting pan with a V-rack. Slow-roast meat (250) in oven 2/12 to 3 hours, until meat reaches internal temp of 135 for med-rare to 140 deg for med.
Transfer roast to a cutting board, and remove rack from skillet or pan. Pour off excess fat, if any. Set skillet or pan over med-high heat, return mushroom sauce to pan and heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
My dad was a butcher and recommends cutting a bone in roast before cooking along the bone lines a little to loosen them up so it's easier to carve when roast is cooked.
Awesome Horseradish Sauce
3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
Good Luck!
hiya jen, great post!! it use to be customery to "crack the bone" in many roasts, particularly bone in pork roasts,,,most bone in rib roast are "boned and tied" cut the meat from the bone, and tie back on,,,when done just cut the strings, remove roast from on top of bones, and start carving.
the rib consists of 7 ribs, 1-4 ribs is considered the small end,,4-7 is considered the large end, the 4-7 ribs has the vein of kernel fat in the middle,,personally,,thats my fav end,,more flavor,,
yrs ago, thier use to be a much larger "cap" left on the rib,,very marbled, full of flavor,,but now most dont have them,,,consumer demand for leaner meats.
rib-eye steak, delmonico steak are pretty much the same thing, taken from the rib,,same place as rib roasts,
the large end of the 7-rib connects to the chuck,,the small end to the short-loin, where t-bones and porterhouse steaks come from and sirloin strip steaks.
DH bought the wrong roast but I don't want it to go to waste since it was $16. Any ideas on how to cook it? Thank you!
You actually bought a "Rib Roast" for $16.00? Where, might I ask? A rib roast (bone in) that will feed 4 people usually costs in the neighborhood of $35.00. If you only paid $16.00, you got a whale of a bargain!
I bought a rib roast.. hate to overcook it!! I tried the method of heating the oven and then turning it off.. didn't work for me.. Any suggestions on how to cook the PERFECT prime rib.. medium rare????????
I bought a rib roast.. hate to overcook it!! I tried the method of heating the oven and then turning it off.. didn't work for me.. Any suggestions on how to cook the PERFECT prime rib.. medium rare????????
This was my mother's fail-proof way of cooking prime rib:
assuming dinner is at 7pm (adjust as needed depending on serving time)
at 3pm preheat oven to 375
cook prime rib at 375 for one hour
turn oven OFF and DO NOT OPEN OVEN
45 min before serving turn oven back on at 300
* we liked our meat a little more on the rare side of medium rare so I would suggest cooking the meat at 300 for an additional 10-15 minutes and slicing to test after the meat rests
Hope that helps but I don't know if it differs from the way you tried it. The meat should NOT be frozen when you start.
BWP-you could but off heat if you have a 2 burner.
Thanks Lacey.
I think I am just going to use the oven this year.
We have oysters that I would like to put on the grill, and I would hate to somehow mess up the beef roast.
That's a hunk of change to mess up. Merry Christmas BWP!
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I have used this recipe...
..and add mustard, add mixture to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Rib Roast so Cheap?
