Prime Rib - KOTA Territory News

Prime Rib


1 four bone prime rib roast

Butcher twine

1/4 cup kitchen bouquet

1/4 cup Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon and 1 teaspoon cracked black pepper

1 tablespoon garlic powder

1 tablespoon season salt

½ teaspoon dry thyme leaves

3 whole bay leaves

1 medium yellow onion minced

1 medium carrot minced

2 ribs celery

(Should be 2 parts onion 1 part carrots and celery)

Water as needed for roasting pan

2 cups strong beef stock

3 tablespoons corn starch

Remove the bone from the bottom of the prime rib or have your butcher remove it for you. You will reattach bones after you season the roast. Mix kitchen bouquet, Worcestershire, and soy sauce. Mix pepper, garlic, salt, and thyme. Pour liquid over roast. Sprinkle with dry mix. Coat roast evenly, set in sheet pan. Reattach bone with twine. Refrigerate 4 to 24 hours. Preheat oven to 420 degrees Fahrenheit. In large roasting pan spread vegetables evenly over bottom. Add bay leaves. Place roast on top. Add water to just the top of bone, but just touching bottom of roast. Scrap mix from sheet pan over the roast. Set roast uncovering in 420 oven for twenty minutes, lower oven to 300 degrees when roast reaches internal temperature of 120 degrees. Turn oven as low as 140 degrees. Strain the juices from the roasting pan into a medium sized sauce pan to make your au jus. Skim oil from top of juices. Return roast to oven till internal temperature reaches 136 degrees, meanwhile finish au jus by adding 1¾ cup stock and bring to boil. Dissolve corn starch into a ¼ cup of remaining cool stock with a wire whip. Slowly pour this into the boiling stock until it is as thick as syrup, whipping continually. Turn down to keep warm. Remove prime rib at the temperature of 136 degrees. Slice and serve on warm plates with au jus. A four bone roast will cook 2 ½ - 3 hours. Save bones serve later in a BBQ sauce.


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