Welcome to Steamy Kitchen!

Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Thursday, December 9, 2010

Perfect Prime Rib Roast with Red Wine Jus

The first meal I ever cooked for my parents and brother was when I was I was 26 years old. Yeah, believe it or not, I never cooked at all for my family, the kitchen in our home was Mom’s domain and us “kids” were relegated to boring kitchen duties any time we stepped foot on the linoleum.

When I moved from Los Angeles to San Jose, my parents and brother drove up to visit for Thanksgiving. I decided to go all out and made my very first prime rib roast ever. It was perfect. I impressed the heck outta my Mom, who finally said, “Who knew you could cook! I should have let you cook all these years!”

Ahhhh young grasshoppa has talent! That would have surely beat washing dishes! ;-)

Each year for the holidays, usually Christmas dinner, I’ll make the prime rib roast. The recipe has changed very little, a hot sear and then slow and low is the key to absolutely perfect prime rib.

It’s easier than you think, almost foolproof if you have a meat thermometer. Even if you do goof and leave it in the oven a little longer than desired, it will still be amazing moist and tender (because of the slow ‘n low cooking temp)

Don’t be fooled by the word “prime” in the name of Prime Rib Roast – just regular ‘ol supermarket Choice cut rib roast is fine, no need to splurge (and what a massive splurge that would be!) for the Prime cuts.

These days, I like to dry age my roast (This weekend would be the perfect time to start the dry aging if you are game to do it yourself!), but it’s absolutely not necessary.

The recipe I use most comes from Cook’s Illustrated with some small changes. It’s come out perfect every single time.

How to Cook Perfect Prime Rib with Jus

Start with oxtails smeared with tomato paste – this will produce some crazy flavor for the Red Wine Jus (which honestly, is 42% of why I love Prime Rib). Throw some veggies into the pan and roast for 20 minutes to give it a head start.

After the oxtails and veg have had a nice bake in the oven, you can already see how much flavor it will add to the recipe.

Here’s the roast….instead of trying to carve the roast off the bone AFTER cooking, Cooks Illustrated advises to carve the meat off the bone before roasting for 2 reasons:

1. It’s easier to carve to serve without having to wrestle with bone.
2. The bone will flavor the au jus later in the cooking process.

You’ll want to cut the roast as close to the bone as possible – don’t waste any of that precious meat!

In a large frying pan or cast iron pan (preferred), sear each side of the boneless roast.

Get a nice crusty crust.

On each side.

Now we’ll tie the roast back onto the bones. I like using strips of cheesecloth. Easier than wrangling with twine and that fancy tying thing.  Two strips is all you really need – tie it like a present.

Tie the roast back on — this is important, because the bone will serve as our “rack” in the roasting pan so that the roast cooks evenly. The bone also gives a lot of flavor. Push the oxtails and veg to the side.

Roast 17-20 minutes per pound…for a 7 pound roast that would be 2 hours. Check temp with a meat thermometer – just stick the thermometer deep in the middle (don’t touch bone). 122F for rare, 130F for medium-rare.

Now it’s time to make the savory red wine jus! Spoon out the fat from the roasting pan (use it for the Yorkshire Pudding Recipe!) Return roasting pan with the oxtails, vegetables and the BONES of the rib roast (just untie them from the roast) with wine, broth and thyme.

Simmer it good.

Strain.

And it’s done!

Carve

Serve with Jus

But don’t forget….for your favorite dog…

Oh look! Steph from Faye Bernoulli blog made this Prime Rib recipe. Here’s her photo.

Print

Perfect Prime Rib Roast with Red Wine Jus Recipe

Servings: 10-12 Prep Time: 2 hours to let roast come to room temperature, but only 30 minutes of hands-on. Cook Time: 2-3 hours, depending on size of roast
perfect-prime-rib-recipe-3942.jpg

Recipe adapted from Cooks Illustrated.
Important points:
1) Get bone-in rib roast, preferable first-cut, ribs 9-12 for most flavor. Choice grade of beef (i.e. not the pricey Prime grade) is what you'll ask for.
2) Take note of how many pounds the roast is prior to cooking (bones and roast) to determine cooking time
3) Use a meat thermometer

Ingredients:

1 bone-on beef rib roast (about 7-8 pounds)
1 1/2 pounds oxtail bones
1 tablespoon tomato paste
2 onions, quartered
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 whole head garlic, halved
2 tablespoons cooking oil, divided
salt and pepper
1 cup red wine
1 3/4 cups beef broth
1 3/4 cups chicken broth
3 sprigs fresh thyme

Directions:

1. Take roast from refrigerator and let stand at room temperature for 2 hours. Preheat oven to 400F, place rack on lowest position. Rub oxtails with tomato paste, place in roasting pan. Add onions, celery, carrots and garlic, toss with just 1 tablespoon of the cooking oil. Roast for 20 minutes.

2. In the meantime, cut the bone from the rib roast (try to carve as close to the bone as possible). Rub roast with remaining 1 tablespoon oil and generously season with salt and pepper. Heat large frying pan on high heat. When smoking hot, place rib roast, fat side down in pan and sear each side 5 minutes. Remove from pan and let cool for a few minutes. Place the roast right back onto the bones. Use kitchen twine or strips of cheesecloth to tie roast back onto the bones.

3. When the oxtails and vegetables are done, remove pan from oven.

4. Reduce the oven temperature to 250F.

5. Push the oxtail bones and vegetables to the sides, place roast, bone side down in roasting pan. Return pan to oven. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

6. While roast is resting, make the red wine jus. Keep the oxtails and vegetables in the roasting pan but pour out all but 1 teaspoon of the fat (reserve for Yorkshire Pudding if desired). Place the bones that you've untied from roast in roasting pan 2 burners set on high heat.

7. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Add the beef broth, chicken broth, thyme. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

8. Remove the oxtails and the bones. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus. Give the bones to a nice dog.

Perfect Accompaniment to Prime Rib — Yorkshire Pudding

How can you resist!? The beef fat from the roasting pan goes into making these airy Yorkshire Pudding popovers.

yorkshire-pudding-popover-recipe

 



82 Responses to “Perfect Prime Rib Roast with Red Wine Jus”

  1. Larry Ward — 3/27/11 @ 7:47 am

    Boy that meat looks so tender

  2. Jen Laceda — 12/16/11 @ 2:59 pm

    I’m making Prime Rib Roast for the fam this Christmas! Thanks for all the wonderful tips and tricks to make this roast a good one!! Will try to blog about it after……if my little vultures don’t get to them before I whip out the camera!

  3. Pingback: Roasting Recipes to Warm Up the House | Punchfork Blog

  4. SeattleDee — 12/20/11 @ 9:31 am

    Don’t toss the bones to the dog! crisp them up in the oven and serve these dino bones slathered with BBQ sauce.

  5. Jo-Ann Brightman — 12/23/11 @ 2:27 pm

    What is the oven temperature for the slow roast of the prime rib?

  6. Tickled Red — 12/24/11 @ 12:30 am

    Girl! That is one beautiful piece of beef up there. MmmMmm :D

  7. Kim A. — 12/25/11 @ 1:07 pm

    This looks mouthwatering! A savory treat for the family. Can imagine even the leftovers (if any!) would be great with some sandwiches dipped in that au jus.

  8. Michelle F — 12/27/11 @ 10:18 pm

    Thanks for sharing this delicious recipe. Made the roast and red wine jus for Christmas and it was AMAZING! the sauce is insanely good :>) I was nervous at first because sometimes I don’t like a “winey” taste in my sauces so I almost substituted with broth, but I’m so glad I didn’t. It definitely was the hero of the meal. The roast came out perfectly. I took it out at a temp of 120 and let it sit for about 20 min. Once it hit a temp of 130 we carved a perfect melt in your mouth medium rare. Merry Christmas!

  9. Pingback: Belated Valentine’s Day Post « The Cook's Sister

  10. Ferlita Suminto — 6/13/12 @ 11:57 pm

    What is the oven temperature for the slow roast of the prime rib?
    Given #4 step is the temp of the meat.
    Thanks

  11. SteamyKitchen — 6/14/12 @ 7:25 am

    Hi there, step #4 is oven temp not roast temp :-)

  12. Pingback: 100 Recipes Using Leftover Red Wine | Recipe Girl

  13. You’re so awesome! I don’t suppose I have read something like this before.
    So nice to find someone with a few original thoughts on this issue.
    Seriously.. thank you for starting this up. This site is one thing that’s needed on the web, someone with some originality!streetdirectory

  14. Pingback: recipe for red wine jus « Cloninger Wine Cloninger Wine

  15. bakeca Magione — 7/30/13 @ 3:02 am

    omg…looks delicious

  16. Kara — 12/19/13 @ 6:10 pm

    I know this is an old recipe with a lot of comments, but I needed to add one more.

    I am the family cook and always try to make something special for our small family of 4 (all adults, no kids, no living parents) each year. I made this for them the year it was posted and got rave reviews. This year, as we were sitting around the table after Thanksgiving, sipping coffee, nibbling on pie, and chatting, the subject of “what should we do for Christmas” came up.

    Brother in law says: Do you remember that prime rib thing you made a few years ago with the incredible sauce? Could we have that again? We’ll buy all the ingredients if you’ll fix it.
    Sister in law says: Yes yes yes. That was the best thing you’ve ever made. Please make it again.

    So … here we are at Christmas 2013 and, yes, I will be making it again. Complete with the fantastic au jus. Thank you for a recipe that my whole family finds memorable. :)

  17. Pingback: Things 2014 – Week 1 | Kara Cooks

  18. Pingback: Sip and Cook: 10 Wine-Based Recipes | Aftertaste by Lot18Aftertaste by Lot18

  19. Angela L — 1/26/14 @ 6:23 pm

    Tried this and loved it. I let my meat cook just a little longer and let my sauce thicken and added another cup of wine and it was awsome.

Leave a Comment