Wow your holiday guests with our top-rated prime rib recipe.
The mouthwatering prime rib features a homemadecoffee rubto maximize thetenderness and flavorof the meat.
And we’ve got not just one but two prime rib sauces (horseradish and Merlot Au Jus!)
Credit: Kritsada Panichgul
to make every bite divine.
How Much Prime Rib Per Person?
Coat Prime Rib with Rub
Rub oil over roast.
Sprinkle the dry rub evenly over roast; rub in with your fingers.
Test Kitchen Tip: To prep ahead, prepare the roast as directed through Step 2.
Cover loosely with plastic wrap and chill for up to 24 hours.
To cook, preheat the oven to 350F.
Roast Prime Rib
Place roast, fat side up, in a large roasting pan.
Insert anoven-going meat thermometerinto center of roast.
Thermometer should not touch bones.
Carve and Serve
Transfer the roast to acutting board.
Let stand for 15 minutes before carving.
The meat’s temperature after standing should be 145F for medium-rare doneness or 160F for medium doneness.
Slice and serve with Merlot Au Jus and/or Horseradish Cream.
Make Au Jus
After removing roast from roasting pan, pour drippings into large glass measuring cup.
Skim off fat; discard.
Add beef broth, Merlot wine, Worcestershire sauce to drippings.
Pour mixture back into pan.
Heat and stir over medium heat until bubbly, scraping up crusty brown bits from bottom of the pan.
Thicken and Strain
If desired, stir together water and cornstarch for a thicker au jus.
Whisk into bubbling broth mixture.
If desired, strain au jus before serving.
fat), 0 mg chol., 0 dietary fiber, 0% vit.
A, 0% vit.
Chill and Serve
Cover and chill until ready to serve.
If desired, garnish with additional choppedgreen onions.
Makes 1 3/4 cups.
2,000 calories a day is used for general nutrition advice.
