The Quintessential Prime Rib Roast
Originally Posted by Efrain Barragan on Wednesday, October 31, 2012
The Prime Rib Roast is an elegant meal to serve for the upcoming holidays. The selection, preparation and planning of the meal calls out for a celebration!
A meal this special deserves the very best wine – Kit’s Killer cab, Cabernet Sauvignon. Share this meal with your friends and family this holiday season.
*Standing Rib Roast with Rosemary & Garlic Rub
Prime Rib Roast – 2 bone is roughly 6 lbs. Serves 4 to 6 people
6 garlic cloves, minced
3 Tbsp. Clif Family Winery Extra Virgin Olive Oil
3 Tbsp. Chopped Fresh Rosemary
1.5 Tbsp. Coarse Sea Salt
1 Tbsp. Coarse Black Pepper
PreparationPreheat oven to 450 F.
While oven is preheating, keep your roast out at room temperature. Ideally, you want your roast to be close to room temperature when you place in the oven. This step allows for even cooking. Place your roast on a rack in a roasting pan and prepare the rub. Combine the minced garlic, olive oil, rosemary, sea salt and pepper and mix until it resembles a paste. Rub the rosemary garlic mixture on all sides of the roast except for the rib side which is face down in the roasting pan. Place in the hot oven for 20 minutes. This step creates the beautiful crust of the Prime Rib. After 20 minutes reduce the temperature to 275 F. Do not open the oven and let the heat escape, the roast will slowly cook for about 1.5 hours until it reaches 125 F for rare, 130F for medium rare.
Transfer your roast to a platter and tent for 20 minutes to allow the juices to settle. Carve your roast tableside. It is best to insert your knife along the 2 rib bones at the base of the roast to separate the larger piece of meat.
Carve each slice about ½ inch thick and serve the rib bones alongside the slices. Serve with Horseradish Cream. Either prepared or grate fresh from Horseradish Root. I grate mine fresh, and combine with a little sour cream, chives and lemon juice. The perfect wine to serve with this wonderful meal is Clif Family Wineries, Kit’s Killer Cab!
* This recipe is adapted from the Bon Appetit December 2008 Issue – Holiday Meal
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