From the Food Nation Radio Newsdesk:
I’m not sure why I forgot about this great dish and its simplicity. There is no basting. There is no trussing. It roasts beautifully every time. Here are some extra tips from the program: LISTEN
Prime Rib Roast
1 butcher prepped 6-7 lb Prime Rib roast
Freshly ground black pepper
garlic powder (optional)
2 cups of red or white wine or 1 cup of ruby port
4 cups of good quality beef stock
Preheat oven to 350 degrees F.
Take out roast from refrigerator and let it come to room temperature. (This will ensure even cooking.)
Rub roast generously all over with Kosher salt, pepper and garlic powder (if using).
Place in a roasting pan and roast for about 2 hours, or until instant read thermometer reads 135 degrees F in the center.
Remove roast from oven and place on a serving platter. Cover with aluminum foil while you make au jus.
Put the roasting pan on the stove (medium high to high heat) and deglaze with the wine or port. Scrape all the yummy bits from the bottom of the pan. Add the stock. Reduce over high heat by half. Season to taste with salt, pepper and maybe some fresh herbs. (Try it first, it may not need anything!)
Serve to a hungry, anxiously awaiting crowd
of 6-8 people.