INGREDIENTS
| 4 - 6 lb |
|
2 -3 kg |
|
Prime Rib Premium Oven Roast |
| 3 |
|
3 |
|
cloves garlic, crushed |
|
|
|
|
salt and pepper |
| 2 tsp |
|
10 mL |
|
chopped fresh thyme OR rosemary (1 tsp/5 mL dried) |
| Au Jus |
|
|
|
|
| 1-2 cups |
|
250-500 mL |
|
beef stock OR broth |
| 1/4 cup |
|
50 mL |
|
red wine |
| 1 tsp |
|
5 mL |
|
chopped fresh thyme OR rosemary ( 1/2 tsp/2 mL dried), optional |
|
|
|
|
balsamic or wine vinegar or cream, optional |
COOKING TIME: 2 – 2 ¾ hours
DIRECTIONS
1. In small bowl combine garlic, salt, pepper and thyme or rosemary. Rub all over roast.
2. Place roast, fat-side-up, on rack in roasting pan.
3. Season roast; insert meat thermometer into centre of roast avoiding fat or bone.
4. Cook, uncovered, in 325°F (160°C) oven to desired doneness. Remove roast to cutting board; tent with foil for 10-15 min to allow temperature to rise 5°F (3°C).
MEDIUM-RARE
22 min per lb/500 g
Remove from oven when internal temperature reaches 140°F (60°C).
MEDIUM
25 min per lb/500 g
Remove from oven when internal temperature reaches 155°F/68°C.
WELL
30 min per lb/500 g
Remove from oven when internal temperature reaches 165°F/74°C.
For the Au Jus
Pour off any fat from pan. Place pan over medium-high heat. Stir in beef stock or broth, red wine and thyme or rosemary if using. Bring to boil, stirring up any browned bits from the bottom of the pan. Reduce heat to medium and continue cooking until sauce is reduced and becomes slightly thickened. You can try adding a splash of balsamic or wine vinegar or cream to finish if you want. Strain if you like and season to taste.
For the grand finale, try some clever carving. Set a grooved cutting board into a rimmed baking sheet to collect juices. Using a gentle sawing action, carve roast into thick slices across the grain.
Note: A butcher will tie the roast across the grain - just cut parallel to the butcher twine to cut across the grain.
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NUMBER OF SERVINGS: 10 - 14 SERVINGS
|
