This post could easily be entitled “How to Make Guests Happy” for this is what a great prime rib roast dinner does. With the holidays coming up, perhaps eating prime rib would be a lovely way to celebrate.
Look for a rib roast or prime rib roast at your grocery store. With bone or boneless, either way is great. Most of the time, it will already be tied but if not, then use twine to tie around roast to prevent the meat from pulling apart while cooking.
Place roast in a shallow roasting pan on a rack.
Smear sides with butter.
Cut slits at about every inch across the top of the roast.
Rub olive oil into slits and all around the roast. Season with salt, pepper, and your favorite house seasonings (we like Johnny’s Seasoning and Spike Seasoning). Slice a few garlic cloves and place them in the slits.
Allow roast to sit for a couple of hours – long enough that it comes to room temperature. This will allow it to cook evenly.
Place roast in preheated oven at 450F for 20 minutes. This is why a shallow roasting pan is important. If we used a deeper pan, we wouldn’t get the lovely browning we need.
Lower temperature to 325F for remaining cooking time.
An average roast is about 13-16 pounds. Cook for about 3-4 hours or until it reaches 145 degrees in the middle (between 125-135F if you would like it to be rare).
The fact that this picture was taken before I received my new camera and while about seven people were anxiously waiting for dinner, certainly did not do this prime rib photo justice. Incredibly tender and perfectly cooked.
Red Wine Mushroom Gravy
Remove prime rib roast from baking pan and place pan over stove top burner/s on medium heat. Add a little olive oil if pan is dry. Dice one medium yellow onion and place into pan. Cook onions until golden and somewhat see-thru. After onions are cooked, stir in about one cup of diced mushrooms. Let mushrooms cook for about 4 minutes.
Sprinkle about 1/4 cup of flour and stir together with the delicious meat juices, onions & mushrooms. Continue to stir and cook for about 5 minutes. This is called a roux. It won’t be pretty, it will look scruffy even but it will make an incredible gravy.
After flour is cooked, add about 1 cup of red wine and stir. Then add 2 cups of water and 1 cup of milk and continue to stir. As the gravy comes to a boil, check the thickness and add more water if needed.
Stir in about 3-5 tablespoons of beef base ad continue to season to your liking with salt, pepper, and a house seasoning. Chopped fresh herb leaves such as rosemary, thyme and parsley can be nice as well.
Serve with potatoes and green beans, perhaps.
And everyone said, “Amen.”