WOO-HOO-HARZ PRIME RIB!!!

David

ingredients

Prime Rib Roast (With or without bone)
Seasoning Salt (Lawry’s)
Seasoned Pepper (Lawry’s)
2 or more cans of Campbell’s Beef Broth or Homemade Beef Stock
Yellow Onion(s)
Soy Sauce (Japanese)
Garlic Cloves (optional)

directions

Prime Rib

1
Preheat oven to 500 degrees.
2
Season roast on all sides and place on rack in roasting pan (stab meat and slide garlic cloves deep into meat (optional).
3
Cook in oven for 10-15minutes to sear outside and then reduce oven to 275 degrees without opening door. After about an hour, start checking doneness by inserting an instant read thermometer in the center of the roast. The cooking time varies according to the (width not the length) of the roast, about 2 hours. Be careful as the meat temperature rises. The last 15 degrees can happen in 10 minutes. For the last reading check in a couple of places to verify the temperature.
4
RARE: Remove at 115 degrees and cover with foil
5
MEDIUM RARE: Remove at 120 degrees and cover with foil
6
MEDIUM: Remove at 125 degrees and cover with foil
7
(Remember that if you can always cook slices more for the people that like their prime rib well done but you cannot go back to rare once it has cooked past it).
8
Immediately after removing from oven, wrap thoroughly with aluminum foil (make a tight foil package out of it!) and place on cutting board (This will allow it to continue cooking and become very tender). Allow to rest at least 1/2 hour, 1 hour is best. If you carve immediately the roast will be much rarer, more tough and less juicy.
9
If a guest likes their prime rib well done place a slice on a plate, baste with au jus and heat in the oven for a few minutes or the microwave for a couple of minutes at a low power.

“Au Jus” Sauce

While the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan and place on the stovetop over medium heat (for thicker sauce add 2 tbls flour here). Add the onions and cook, stirring, for 5 minutes. Pour in the beef broth and soy sauce to taste, whisk, scraping all the caramelized beef drippings from the bottom of the pan. Season to taste. Turn heat to high and cook the sauce for 10 minutes until it reduces (this is not a gravy, so don’t expect a thick, heavy sauce). Adjust seasoning, strain and serve along side the prime rib.

notes

Good food and good times!!! What more could you want from life! Thanks for all of the fabulous memories Dani-girl!!!! LOVE YOU LONG TIME!!!!!! ~Tiffy-la-la

Source: Tiff Harz