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Prime Rib
Get a large end bone in rib roast. (Small end works too).
1/2 c. red wine
1 pkg. Au Jus seasoning
1 Tbsp. Thyme
1 Tbsp. Rosemary
1 Tbsp. Basil
2 rounded tsp. or two cloves crushed garlic
1/4 tsp. celery salt
1 Tbsp. meat tenderizer
Stir all to make a paste. Use fresh cut herbs if possible.
Preheat the oven to 400 degrees. Cut the bone away (close to the bone as possible) from the roast. Rub both the rib bones and roast with the seasoning paste. Place ribs first in roasting pan with tinfoil. Place the roast on top of the ribs. Use tinfoil to create a bowl to come up over much of your roast (leaving the top and sides a bit exposed. Use 3/4 c of water to rinse the rest of the seasonings from your mixing bowl. Pour this into the bottom of your tinfoil bowl around the roast.
Place a meat thermometer in your roast.
Place in 400 degree oven to sear for 30 minutes. Turn down the oven temperature to about 200 degrees, tent the remainder of the roast with foil, and cook until desired temperature.
I recommend for medium rare (the best flavor) 145-150 degrees. I usually take mine out at about 147. I don't recommend cooking for longer than that. It will take forever (it already takes several hours!), and it will lose tenderness. If you enjoy your meat a bit more done, so be it, but I can't take responsibility!
Get a large end bone in rib roast. (Small end works too).
1/2 c. red wine
1 pkg. Au Jus seasoning
1 Tbsp. Thyme
1 Tbsp. Rosemary
1 Tbsp. Basil
2 rounded tsp. or two cloves crushed garlic
1/4 tsp. celery salt
1 Tbsp. meat tenderizer
Stir all to make a paste. Use fresh cut herbs if possible.
Preheat the oven to 400 degrees. Cut the bone away (close to the bone as possible) from the roast. Rub both the rib bones and roast with the seasoning paste. Place ribs first in roasting pan with tinfoil. Place the roast on top of the ribs. Use tinfoil to create a bowl to come up over much of your roast (leaving the top and sides a bit exposed. Use 3/4 c of water to rinse the rest of the seasonings from your mixing bowl. Pour this into the bottom of your tinfoil bowl around the roast.
Place a meat thermometer in your roast.
Place in 400 degree oven to sear for 30 minutes. Turn down the oven temperature to about 200 degrees, tent the remainder of the roast with foil, and cook until desired temperature.
I recommend for medium rare (the best flavor) 145-150 degrees. I usually take mine out at about 147. I don't recommend cooking for longer than that. It will take forever (it already takes several hours!), and it will lose tenderness. If you enjoy your meat a bit more done, so be it, but I can't take responsibility!
