Tuesday, December 28, 2010

Marinated Burgundy Prime Rib


Prime Rib (pick one for your party size)


six (6) people - three (3) rib roast
eight (8) people - four (4) rib roast
ten (10) people - five (5) rib roast
twelve (12) people - six (6) rib roast
fourteen (14) people - seven (7) rib roast

Prime Rib marinade day before cooking:
Blend together herbs 1/2 teaspoon each oregano, basil, parsley, minced garlic. With rib roast rib side up, add 2 tablespoon of butter and smear all over the prime rib first. Sprinkle with herbs. Pour 1/4 cup of red wine on the bottom of the pan. Marinade overnight.
Place meat in roasting pan. Sear meat on a hot heated oven at 450 degrees for 15 minutes then lower to 325 to cook for the remaining of the time . Do not cover, baste every 15 minutes I use a meat digital thermometer. .The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.


Serve with Au Jus.

Au Jus is a French term meaning with juice. The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat while being cooked. It is not sauce or gravy. I use a red burgundy wine in mine. Beef drippings from cooked Prime Rib Roast, Beef broth/stock canned and Red wine (of your choice) you have to determine how much you need by the number of people. Add those three ingredients together and heat.. Add a little garlic powder, salt and pepper to taste. Set aside.
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