Prime Rib Roast
Happy Birthday to Me!
If you're planning a roast beef meal, there is nothing on the planet better than a Prime Rib Roast!
When prepared correctly, this cut of beef is juicy, flavorful & so delicious, that you will stuff your face with it til you can't stuff your face no more! And I don't care if that's proper English or not, so, Enjoy!
- 8lb Prime Rib Roast
- 1/4 cup olive oil
- 1/4 cup rosemary
- 2 tbsp thyme
-1/4 cup sea salt
- 1 tbsp pepper
-1/4 tsp garlic powder
- 2 tbsp dill
- 1 tbsp smoked paprika
- 1 tbsp ghee
- 1 large carrot cut into 5 or 6 pieces
- 2 celery stalks chopped
- 1/2 cup sliced mushrooms
- 1 small whole garlic clove
- 2 to 3 cups of beef stock
- 1/2 cup fresh parsley sprigs
- 1/2 cup tawny port wine
- 4 tbsps butter
- 1 cup of almond flour
1- In a bowl, combine the rosemary, thyme, sea salt, pepper, garlic powder, dill & smoked paprika, mixing all together.
2- Be sure to trim any excess backside fat & silk skin from the meat. You want to leave some fat for flavor, but not too much because you want the meat to absorb the seasoning rub.
3- Rub olive oil over the top & sides of the roast & then rub on the seasoning mix onto the meat.
4- Place the meat in the oven at 450 degrees fahrenheit for 15-20 mins & then lower to 350 degrees. The total cooking time should be 12 to 15 minutes per pound, so, for this 8 lb roast, I cooked it for 2 hours. For medium rare meat, you should remove the roast when the interior temperature is 120 degrees. Once the temp reaches 120 degrees, remove from the oven & leave in the roasting pan, covered with tin foil for 15 minutes. This will allow the meat to rest, keeping the moisture inside the meat & making it tender & juicy. The meat will also continue to cook while under the foil raising the interior temperature to a more desirable 130 to 135 degrees for medium rare.
1- While the meat is roasting in the oven, in the bottom of a small sauce pot, saute the, carrots, onion, celery, mushroom & parsley, until the onions are translucent & golden brown & then add in the Port Wine, allowing to simmer for 5 to 10 minutes to allow some of the alcohol to burn off.
2- Next add in the beef stock, bring the pot to a low simmer again & allow to cook for 30 to 40 minutes. This will burn off the remainder of the alcohol and allow the carrots & celery to get very soft.
3- Next, using a strainer, strain the broth into a bowl & set aside, being sure to save a few pieces of the carrot, celery, mushroom & onion.
Then place the saved veggies into a blender or bullet, adding a cup of broth & blend.
4- Next, in the bottom of the same sauce pan, over medium low heat, melt the butter & then wisk in the flour (I used almond flour to keep the meal gluten free & it came out delicious) to create a roux which will thicken the gravy & then add in the saved broth & the blended veggies, simmering for another 10 minutes.
Be sure to continually stir the gravy to avoid burning or sticking to the bottom of the pot.
Once the roast is cooked & the gravy is ready, slice the roast to desired thickness & serve with mashed potatoes, string beans or broccoli (or both) drizzled with gravy & paired with Smoke Eater "First Due Red" Pinotage imported from the Cape of Good Hope, South Africa. This, by the way, was a perfect pairing!
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