Perfect Prime Rib - The No Fail Method

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner and more affordable, but less tender.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Salt the prime rib roast 24 hours in advance using 1% of its weight, which is 30 g of salt for a 6 lb roast.

Prepare the au jus by heating a pot to medium-high and adding a couple tablespoons of olive oil.

Add the neck bones to the pot and brown them for flavor.

Mix in 1 tbsp of tomato paste, 5 cloves of garlic, 1 bay leaf, 2 sprigs of thyme, 1 medium onion, 2-3 celery ribs, and 2 chopped carrots to the pot.

Add 6 cups of beef base to the pot and let it simmer while the roast cooks.

Preheat the oven to 250°F and set the rack towards the lower end of the oven.

Remove the bone from the roast using a boning knife and tie it back up for even cooking.

Let the roast sit at room temperature for 5-6 hours before cooking for even cooking.

Insert a meat thermometer into the center of the roast to monitor temperature.

Place the roast in the oven and cook for approximately 3 hours, aiming for an internal temperature of 120°F for medium-rare.

After cooking, let the roast rest for 20-30 minutes before broiling or grilling to sear the outside.

Broil or grill the roast to finish it off and achieve a nice crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens