Aged Prime Rib Roast

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Remove the prime rib roast from the refrigerator and let it come to room temperature.

Prepare a roasting pan with a rack to keep the roast elevated.

Thoroughly dry the roast with paper towels on both sides.

Season the roast generously with kosher salt, being lighter on the sides.

Add a little black pepper to the roast.

Drizzle grapeseed oil over the roast and rub it in to help distribute the seasoning.

Insert a thermometer into the thickest part of the meat and set it to alert at 120°F.

Place the roast in the oven and roast until the internal temperature reaches 124°F.

Remove the roast from the oven and let it rest to allow the temperature to rise to about 135°F.

While the roast rests, prepare the garnish by sautéing garlic and boiled potatoes in the drippings from the roast.

Add a pinch of salt and black pepper to the sautéed potatoes and garlic.

Check the internal temperature of the roast after resting; it should be around 130°F.

Carve the roast, starting by cutting along the bone for portioning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens