Pairs well with Prime Rib with Jus
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Prime Rib with Jus
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A guide to preparing and roasting a prime rib to achieve a juicy, tender, and delicious result, complete with a flavorful jus.
04:00:00 total
Serves 8
medium
Meat Main Course
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Ingredients
- prime rib - 13 lb (about 13 lb, with 5 bones and fat cap on, minimal trimming)
- salt - watch the video to see (for seasoning and dry brining, quantity as needed)
- black pepper - watch the video to see (for seasoning)
- oil - watch the video to see (for helping the salt and pepper to stick to the meat)
- garlic - watch the video to see (chopped, for seasoning)
- celery - watch the video to see (cut into large pieces, for the miraa)
- carrots - watch the video to see (cut into large pieces, for the miraa)
- onions - watch the video to see (with skin on, for the miraa)
- garlic heads - watch the video to see (halved, for the miraa)
- parsley - 1/2 bunch (half a bunch, for the miraa)
- fresh thyme - watch the video to see (for the miraa)
- bay leaves - watch the video to see (for the miraa)
- beef broth or beef stock - watch the video to see (for making the jus)
Instructions
- Dry Brining: Season the prime rib generously with salt and let it sit on a rack, uncovered, in the fridge overnight to dry brine.
- Preparing the Roast: Season the prime rib with salt, black pepper, and a little oil. Add chopped garlic for flavor. Place it on top of a bed of celery, carrots, onions, garlic heads, parsley, thyme, and bay leaves in a roasting pan.
- Cooking the Roast: Preheat the oven to 250°F. Roast the prime rib for about 3 to 3.5 hours, then increase the oven temperature to 500°F and roast for an additional 10 to 15 minutes to crisp the exterior. Let the meat rest for 25 to 30 minutes before slicing.
- Making the Jus: Add beef broth to the roasting pan with the vegetables and drippings. Bring to a boil, then strain. Season the jus with salt and pepper to taste.
- Serving: Slice the rested prime rib and serve with the prepared jus.
