3 Pines Ranch Prime Rib Roast

Serves 4-6

This is our traditional Christmas Dinner entré. I got this recipe years ago from “Coleman”, a chef at the Old Angus Restaurant in Washington, D.C. in the 60’s. He always served the best of the best! The secret to this juicy tender roast is searing and then slow-cooking. This roast really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches or casseroles, too!

ingredients

1 bone-in beef rib roast, 5-6 lbs. (About 3 ribs)
5 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1/4 cup kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons onion powder
2 teaspoons celery seed
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 to 3/4 cup extra virgin olive oil
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/2 cup beef stock
1/4 cup water -- optional
1/4 cup dry red wine
2 tablespoons cold butter

directions

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1.Buying and trimming: When ordering, request a “top choice” cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8“-1/4” fat cap remain. Optional is to have the rib bones shortened and frenched (I don’t as I want the drippings).
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2. Cut a double thickness of heavy duty foil (24“ x 36”) and place the oast in the center. Slice 2-3 of the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. Mince the remaining 4 garlic cloves and place in a small bowl; Add the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika and cayenne; mix well. Add the olive oil and mix well into almost a paste Spoon mixture over the roast and rub mixture into the meat all over. Fold and seal foil tightly; refrigerate up to 8 hours.
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2. Preheat oven to 450 degrees. Scatter the potatoes, onions, carrots and celery in the bottom of a roasting pan just large enough to hold it all comfortably. Rest a roasting rack on top of vegetables.
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3. Unwrap roast and place bone-side down on the rack. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables (do not pour over the meat). Make sure the liquid does not touch the meat.
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4. Return the pan to the oven and roast to desired doneness, about 20-25 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook.
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5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm and let sit about 15-20 minutes (the roast will continue to cook internally during this time).
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6. Meanwhile, drain pan juices into a fat separator; return juices only to the roasting pan and place roasting pan on top of the stove and bring pan juices to a boil, scraping up browned bits from the bottom. Add wine; cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.