Slow Roasted Prime Rib

The perfect main dish! This simplistic slow roasted prime rib, maintains its moisture and flavour with only a few simple everyday ingredients, while highlighting the flavour of the prime rib.  Try visiting your local butcher and pick up a good quality cut of standing rib roast to try this recipe, you will not be disappointed - it's simple but delicious.

Yield: 6 -10 Servings

Ingredients

Method: Roast

1. Trim extra fat off the prime rib, and then tie it with butcher twine.
2. The day before roasting the prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
3. Remove the prime rib from the refrigerator and let it stand at room temperature for 2 hours before roasting.
4. Preheat the oven to 250°F with the rack in the lower third of the oven. Place prime rib on a Cuisipro Roasting Rack in a roasting pan with the fat-cap side up.
5. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
6. Remove the prime rib from the oven, tent it with foil, and let rest for 30 minutes.
7. Increase oven temperature to 500°F. Uncover the roast and brush it with soft butter. Roast it in the oven for 10 minutes until the exterior is brown with a crisp crust.
8. Carve the prime rib and serve with au jus on the side.

Method: Au Jus

1. In saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms.
2. Mix in wine for about 2 minutes or to cook down the alcohol
3. Slowly whisk in the broth a little at a time.
4. Once all the broth has been incorporated. Add in Worcestershire sauce and salt & pepper to taste
5. Serve and enjoy!