The Perfect Medium Rare Prime Rib Roast by DuckinaPot.com

The Perfect Medium Rare Prime Rib Roast by DuckinaPot.com We will send you the recipe via email if you like. Just visit us on Duckinapot.com This recipe is for a 4-8 pound Bone-in Prime Rib. I like one pound per person. This is an old tried and true recipe I got from Chef John. He has some of the best recipes on Youtube. Ingredients Prime or Choice Grade Bone-in Prime Rib Roast with fat cap removed 1/4 Cup softened butter 1 Tablespoon Fresh ground black pepper 1 Tablespoon Herbs de’ Provence Kosher Salt Instructions Bring the prime rib to room temperature. About 6 hours. This is important for the correct cooking time. THE COMPOUND BUTTER In a small bowl, Mix: 1/4 Cup softened butter 1 Tablespoon Fresh ground black pepper 1 Tablespoon Herbs de Provence PRIME RIB ROAST Spread the seasoned butter completely over the room temperature prime rib. Cover the prime rib generously with coarse sea salt. Preheat the oven to 500 degrees. Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. For me it was 6.83 pounds x 5 = 34.15 minutes; round to 34 minutes. Place the prime rib in the center of the oven and cook for the time you calculated Turn the oven off and leave the prime rib in the oven. Wait 2 hours without opening the door. If you open the door, the meat will not cook to the right temperature. After 2 hours, remove the prime rib from the oven. No need to rest, it has been resting for 2 hours. Cut the bones off and use them for BBQ Beef Bones Because the beef is just warm, use heated plates and very hot Beef Au Jus BEEF AU JUS SAUCE Ingredients 1/4 cup beef fat drippings from a prime rib or other roast beef 1 1/2 tablespoons all-purpose flour 2 cups beef broth salt and ground black pepper to taste Directions Keep about 1/4 cup beef fat drippings from a prime rib or other roast beef Turn stove on to medium-high heat. Whisk in 1 1/2 tablespoons all-purpose flour Whisk constantly, until the mixture thickens, about 3 minutes. Pour 2 cups beef broth into fat mixture; increase heat to high and bring mixture to a boil. Boil mixture until it thickens slightly Season with salt and pepper to taste. HORSERADISH SAUCE Ingredients 1/3 cup mayonnaise 1/2 cup sour cream 1/4 cup grated horseradish (fresh from produce section) 2 teaspoons lemon juice 2 teaspoons Worcestershire sauce 1 teaspoon white wine vinegar 2 tablespoons chopped chives Salt and pepper to taste