Fail Proof Prime Rib Roast | The Perfect Centre Piece

I am rather proud of this recipe and have finally got it out for you. This prime rib recipe is easy to make, and the results are out of this world. Along with the prime rib, we use the meat drippings to create a red wine jus (gravy). It’s the perfect centrepiece for Christmas and any family gathering.

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Heres the recipe

Prime Rib & Rub – 

Important Note – Let the meat come to room temperature for about 2 hours prior to cooking.

1.5kg – 2kg – Prime Rib, Bone in or off
200g (7oz) – Unsalted Butter 
3 – Garlic Cloves, Grated
10g – Rosemary Leaves, Chopped
5g – Thyme Leaves, Chopped 
Salt and Cracked Black Pepper to taste 
1 – Brown Onion, Quartered 
1 – Carrot, Chopped 
2 – Celery Stalks, Chopped

Red Wine Jus (Gravy)

1/2 Cup (125ml) – Beef Drippings 
1 1/4 Cups (320ml) – Beef Stock 
1 Cup – Red Wine 
1 1/2 tsp – Corn Flour or Corn Starch If Needed
Seasoning To Taste 

Steak Cooking Temperatures –
Rare – 50.C – 122.F
Medium Rare – 55.C – 131.F
Medium – 60.C – 140.F
Medium Well – 65.C – 149.F
Well Done – 70.C – 158.F

#christmasrecipes #christmasfood #primerib

You can definitely forget the turkey this Christmas this prime rib will be the star of the show it’s beautifully cooked it tastes incredible and the gravy that’s made from the beef drippings is out of this world let’s get straight into it now the first thing

We’re going to do is make a Butter Crust this is completely optional you don’t have to do it but we’re going to add 150 g of unsalted butter to a bowl then what I have here is 10 G of Rosemary and 5 G of thyme just pick off the leaves and

Then roughly chopped we want these to be quite fine don’t have any large leaves or stems that’s probably the main thing to concentrate on here then we can add this into the bowl with the butter along with a nice pinch of salt as well as some crack black pepper 20 cracks worth

Then just use the back of a fork and just SMH this up making sure everything’s completely combined if your butter is too firm you will have to let it sit a little bit because it will be a little bit of a mission to mix together once you have that done we can introduce

The star of the show this is a 1.5 kilo prime rib it is just a scotch fillet with the rib removed and it’s a big slab and you can also truce this up so just tie it with some butcher string to hold it together but for this I don’t think

It’s needed also so if yours has bones in even better it’s even more flavor but we’re just going to season this quite heavily with salt as well as cracked black pepper just make sure all of the sides are coated if you want to use less salt you’re more than welcome to but a

Slow of meat this size does need quite a bit of salt for that to be able to penetrate into the center of the meat now if you are using the herb butter like what I’m doing here just place this onto the top of the meat on that fat cap

And then we’re just going to spread this out and cover the complete top of this you can use a spoon it’s a lot easier than doing it with your hands I spent about 10 to 15 minutes trying to piece it together with my hands but then used

The spoon and it only took a couple of minutes now to go with the beef we’re going to need two brown or yellow onions just slice these in half through the root you don’t have to remove the root or even the top peel them cut them into

Quarters so leaving them as large chunks we’re also going to do the same with two carrots you don’t have to top and tail them or peel them just make sure they’re washed to get this cooking we’re going to need a large oven safe pan what we’re

Going to do is add that beef into the pan into the center that is and then add the onions and the carrots around the side we’re using the vegetables to create a Jew which which is also a gravy pretty much made from the juices of that

Beef we will be adding a few other ingredients as well to get a little bit of extra flavor but I’m also using three gloves of crushed garlic as well with cooking a piece of meat this size we are going to be cooking it to temperature and not time so I’m using a meat

Thermometer this is wireless and it’s not a paid advert at all I just like to use these types of things and it connects to my phone and I can pretty much monitor the temperature at all times as well and I can set certain alarms what we’re going to do is place

This into the oven and set the oven to 250° C or 480° F and we’re going to cook this for 20 minutes just for that crust to form on the top after 20 minutes reduce the oven heat to 160° C or 320° F we’re just going to cook this for an

Internal temperature of 48° C or 120° F then we can remove this from the oven just carefully remove the beef placing onto a tray to rest we can cover this with some foil and let it rest for about 30 minutes the internal temperature will increase and this will be the perfect

Medium rare with all of those pan juices and the butter and the fat just strain off the top layer of fat you should be able to remove roughly half a Cup’s worth but we still want most of that beef dripping and a little bit of that

Butter in the pan along with all of those vegetables and the amount of liquid you should have should be another 1 half of a cup to this we’re going to add in a high quality beef stock 320 ml worth as well as one cup of any good

Quality red wine don’t have to go out and buy a really expensive bottle but it is nice to use a nice fancy wine for this because the end result is going to be so good let’s and give this a really good whisking for all those flavors to

Become friends we’re going to bring it up to a boil once it is out of boil just reduce the heat to medium we’re going to simmer this for about 20 minutes just until that sauce is reduced down by about half even more than 3/4 if you

Need to and you should have a thick beautiful glaze if it has reduced down too much you can add more beef stock you might have to thin it down with a little bit of corn flour I have notes about that in the description but once you’re

Happy with the glaze It Coats the back of a spoon we can then remove this from the pan and pour it through a fine mesh strainer into into a bowl underneath now my strainer is not completely fine it does have quite larger Hol so it’s not

Going to be as smooth as I wanted it to be unfortunately I couldn’t find my new strainer because I moved out and I don’t know where half my stuff is and we also want to push down on those vegetables to extract as much juices as possible with that done should have this beautiful

Glaze it looks and smells incredible and of course it tastes delicious now going back to the star of the show this has been resting for that 30 minutes and all of the juices have redistributed we can then use a sharp knife and slice this into about 1 cm slices the whole way

Across and as you can see it is that beautiful medium rare and I’ll leave details in the description about other timings and temperatures just so you can cook it to your liking but how good does that look I’m so proud of this recipe so with all of this done you have this

Beautiful roast if this doesn’t get your mouth watering I don’t know what will there is only one thing left to do though and that is of course we can then dig in oh it’s so good I can’t even swallow it