The directions for this roast may sound a little…well…unconventional. However, it was tested by our friend Wendy who swears it came out perfect.
First, you’ll need to make short trip to Garden section at your local Home Depot (I warned you it would sound unconventional) to buy a terra cotta pot and it’s base. Get one just big enough to accomodate a roast of prime rib. (Please, do not re-use one from your own garden.)
If you’re still with me, here’s the recipe….
Ingredients
- 1 Roast of Prime Rib (or, for a little less $, you can choose “choice” from the loin end)
- Canola Oil
- Kosher Salt
- Black Pepper
- 1 cup Water
- 1 cup red wine
- 4 Sage Leaves
- Butter
Directions
- Preheat the oven to 200 degrees with the terra cotta pot inside.
- Rub roast all over with Canola Oil, salt, and pepper.
- Place roast in a glass dish and place on the base part of the terra cotta pot. Place the pot over as a lid. Cook to 118 degrees. (You’ll need a meat thermometer for this) This takes about 3 hours.
- Remove the roast to a cooling rack and cover with foil until the temperature stops rising.
- Place the terra cotta pot and base back into the oven and preheat to 500 degrees.
- Place roast back into the terra cotta pot and roast for 15 minutes. This will crust the exterior.
- Remove roast to cutting board and cover with foil.
- To make au jus: Deglaze glass dish drippings with water. Add red wine and scrape bits from the bottom. Reduce liquid by half. Add sage leaves for 1 min. Stir in butter, as needed, to thicken.
If you like horseradish with your prime rib, here is a quick and easy recipe for making it.
This is Alton Brown’s recipe for standing rib roast (what a choice grade “Prime Rib” is called).
Some of it has been left out that is key…
Age the roast. Place the roast in an inverted large rubbermaid container that has been liberally perforated to allow free airflow and store the roast on the bottom shelf of the fridge’ for 3-4 days. This allows 10-15% of the water to evaporate from the roast (concentrating flavor) as well as natural tenderizing through enzymatic breakdown of what little connective tissue rib cuts have. After a few days, there might be some dry leathery patches on the outside of the roast which you simply shave off with a sharp knife. Don’t go more than four days though, as our kitchens don’t have the controls that the professionals have (who age beef for months sometimes).
Bring the roast to room temperature before roasting! I do this with all roasts to insure cooking that is more even. No one likes a black exterior and cold center. Turkey/Chicken/Pork/Beef/Lamb/Rhinocerous – all roasts.
If you have a decent oven you really don’t need to use the ceramic sarcophagus (essentially what it looks like). Also, preheat to 250 and then reduce to 200 as soon as the roast is in. This compensates for opening the door and positioning the roast (something I added). Depending on the shape of the roast, it can take anywhere from 3.5hrs – 4.5hrs. I never see a carry-over internal temperature rise of 10º-12ºF like Alton says. Most I see is 5ºF. I remove the roast when the internal temp reaches 125ºF. This yields ~128º-130ºF while the oven heats up to 500ºF. Then blast it for 8-10 minutes. Watch it close because it browns fast at this temp. Finally I let it rest for at least 1/2hr before slicing by which time it will have risen to roughly 130º-133ºF and then cooled slightly – perfect Medium-Rare. Below this you don’t develop enough flavor and texture. Above this you might as well have bought chunks of stew-chuck and a jar of brownwhatsinit sauce.
Finally, I cut the liquid addition for the Jus (pan-sauce) to 1 1/4-C. I feel this makes the fond (brown gooey yummy bits) come through in the sauce much better. I also reduce the ratio of wine and use stock instead of water. 1/4-C of Red Wine and 1-C Brown Veal Stock. If you’re going to spend close to $100 for a 8-10lb four rib “Prime Rib” making a dirt-cheap pot of Veal or Beef stock isn’t too much to ask (do it the day before). I suppose you could sub-in some of that packaged chicken-stock, but you will be missing that incredible mouthfeel gelatinous stock brings to Jus, and most pre-packed stuff tastes horrible. Think about grandmas turkey pan gravy made from giblet/neck stock and you have the right idea. Reduce just a little bit – tasting continuously until it’s just right. Be careful adding salt because as the Jus reduces the saltiness increases without you adding any. The sage isn’t necessary. It tastes like the holidays which some people like. Be careful it doesn’t overpower the sauce though.
Oh – I like it sliced about an inch thick with just a couple tablespoons of the Jus over top (only slice what you’re going to eat). The Jus goes extremely well over a baked potato too with some butter (no margarine thank-you) and minced parsley.
One other thing… re-heating fully-cooked (medium-rare) Prime-Rib is a delicate task. Do it at 250º and cross your fingers. Sometimes on day two I break out a little Lea & Perrins (gasp!).
~ Nick
[...] Horseradish Posted by Micki under Sauces & Condiments This condiment goes great with the Standing Rib Roast we also [...]
[...] by Micki on December 23rd, 2005 This condiment goes great with the Standing Rib Roast we also [...]