The Perfect Dry Aged Prime Rib Roast
It looks difficult, but nothing could be easier to serve than this masterpiece that will have your guests astounded.- Prep Time 3 hours
- Cook Time 1 hr 40 minutes to 118°
Ingredients
7# Standing Rib Roast:
Compound Butter:
2 cups high quality salted butter, softened
8 large garlic cloves, smashed and roughly chopped
1T fresh, finely minced rosemary
1T fresh, finely minced thyme
1T kosher salt (Diamond Crystal)
1T coarse black pepper
For the Roasting Pan:
2 large Vidalia onions, peeled and quartered
1 large head garlic, cut in half horizontally
5 sprigs fresh rosemary
5 sprigs fresh thyme
Sauce (You won't need it, but it's nice):
1 cup dry red wine
1 tub 16 oz of Glace de Veau reduced veal demiglace
1T cornstarch whisked with a bit of water for a slurry
Directions
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Heat oven to 475°.
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Take roast out of fridge and let stand at room temperature for 3 hours; you never roast cold meat.
- Created your compound butter, and let sit at room temp.
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In a roasting pan that will fit your roast, place all veg and herbs into the pan.
- With a sturdy pastry brush, or your hands, spread a thin layer of butter on the bone side of the beef. Then place the beef meat side up atop the veggies, and cover all sides with ¾ of the butter. You will use the rest in a bit.
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Roast at 475° for 25 minutes.
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Remove roast from oven and brush the remaining butter over the top and sides.
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Reduce the oven to 250° and roast an additional hour and 40 minutes. Your target internal temp, taken from the side of the roast to the deep of the roast not touching bone is 118°.
-
Remove from oven, tent it w foil and leave it alone 30 minutes.
- Simmer the pan with the veg and drippings for 5 minutes, add a cup of red wine 1 tub 16 oz of Glace de Veau and reduce a bit; add a tablespoon of corn starch to a bit of water to make a slurry and whisk into the sauce. Strain into a gravy boat and pass around.
