WOOD FIRED PRIME RIB ROAST 🔥🥩 WITH POTATOES AU GRATIN Forno Venetzia

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Have your butcher tie the prime rib roast for easier cooking, bone side down.

Rub beef fat all over the meat.

Season generously with salt and pepper.

Take a cast iron skillet or heat resistant pan and add shallots, celery, and big slices of onion.

Place the prime rib roast on top of the vegetables, bone side down.

Insert a thermometer into the middle of the roast and set it to 125°F for medium rare.

Cover loosely with heavy duty tin foil.

Place in the wood-fired oven at a high temperature between 450°F and 500°F.

Place the oven door in front of the opening but not all the way in for proper initial roasting.

After 15 minutes, when the temperature drops to between 300°F and 350°F, push the door in further.

Cook for about two and a half hours, rotating the skillet a quarter turn every 15 minutes.

For the last 45 minutes, add potatoes to the oven.

Once the meat is done, let it rest for 15 minutes.

To make the deglaze, pour red wine into the pan and bring it to a boil.

Reduce the red wine a little, then add beef stock and let it simmer.

Pass the mixture through a colander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary