Prime Rib Roast

about the recipe

Boneless Prime Rib Roast is perfect when you need a decadent main course worthy of a special occasion! It’s juicy, bursting with flavor, and surprisingly simple to make.  We cook the roast entirely in the oven and finish by making a quick au jus on the stovetop for a meal that never fails to impress.

INGREDIENTS

– 3 ½ to 5 pound boneless ribeye roast – 2 tablespoons sea salt – 1 teaspoon crushed black peppercorns Au Jus – 1 onion sliced – 1 ½ teaspoons cornstarch – 2 ½ cups beef broth – 2 sprigs fresh thyme

– Cut slits about 1 inch apart in a crosshatch pattern in the fat cap of the ribeye roast.  Be careful not to cut into the beef. – Mix the salt and pepper and rub over the roast.  Make sure to get the rub into the slits.

– Refrigerate uncovered for 24 hours. – Preheat the oven to 250°F.  Place the meat on a roasting pan and cook for 1 ½ hours or until an instant-read thermometer registers 110°F.

– Remove from the oven and tent with foil.  At this point, you can let it sit for up to 2 hours. – When ready to serve, preheat the oven to 475 °F.  Cook the roast until the center reaches 125°F (for medium-rare), about 10 to 20 minutes.

– Transfer the roast to a cutting board and tent with foil.  Allow to rest for at least 15 minutes.

– Heat a skillet to medium-high heat.  Add the reserved juices from the bottom of the roasting pan and the onion to the skillet.  Cook for about 5 minutes.  Whisk the cornstarch into a small amount of the broth and then whisk in the remaining broth.

– Add the broth and thyme to the skillet and bring to a boil.

– Reduce to medium-low, and cook for 10 minutes or until the mixture is reduced by half.  Strain through a fine mesh strainer and serve warm.

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