Roasted Prime Rib of Beef

Buy a whole 7-rib roast and cut it into one 4-rib roast (large end), and one 3-rib roast (small end). Have the butcher cut off the ribs and then tie them back on. You get more flavors from the bones during the cooking process; the price per pound is less expensive than buying a boneless roast and you can use the bones to make a stock. Most 7-rib roasts weigh around 14 to 16 pounds with each rib weighing about 2 + pounds. Measurements for the grill seasoning, thyme and oil are based upon the size of the roast.

Place the roast on a clean work surface. With the fat cap sticking up, drizzle the olive oil over the top of the fat. With your hands, rub the oil over the entire surface of the meat. Mix together the thyme, garlic and Grill Seasoning and rub it over the whole roast. Wrap the roast tightly in plastic wrap and refrigerate overnight.

Remove the roast from the refrigerator and let come to room temperature.

1
Standing Prime Beef Rib Roast--size of your choice
1 tbsp 
Fello’s Foods Grill Seasoning for every 2 lbs of meat
2-4
Garlic cloves, minced
1-2 tbsp
Fresh thyme, coarsely chopped
1-2 tbsp
Olive oil
½-1 cup
Chicken stock
½-1 cup  
Beef stock
  • Pre-heat the oven to 400°. Put the roast on a rack in a roasting pan in the middle of the oven, pour the stock around the meat, and roast it for 1 hour.

  • After 1 hour, lower the temperature to 300° and cook the roast for the remaining time, basting the meat with the pan juices every ½ hour for the remaining time based on the size of your roast. With this method the roast should cook from start to finish for 18 minutes per pound of meat. The internal temperature of the meat should be 125° for rare to medium rare.

  • Remove roast from the oven. Tent loosely with foil.

  • After the meat has rested for 15 minutes, the internal temperature should have climbed another 10° and is ready to be carved.

Pan Gravy for Roast Beef

 

 
Pan drippings from beef
1 cup
dry red wine
1 tbls 
corn starch
4 tbls 
cold water
Salt and Pepper to taste

Remove the rack from inside the roasting pan. With a bulb baster, remove as much of the grease from the pan juices as you can.

In a small bowl, combine the cornstarch and cold water, stirring until the cornstarch is dissolved.

If the roasting pan is big enough to cover two of the burners on your range, position it so that it covers both burners; otherwise position it over one burner. Heat the pan over medium high heat. When the juices start to boil, add the red wine and de-glaze the pan, scraping the bottom to incorporate the browned bits with the wine and juices.

Add the cornstarch mixture and stir rapidly. The gravy will start to thicken when the mixture returns to the boil. Stir for about another minute. Taste for seasonings, adding more salt and/or pepper to taste. Turn off the heat, remove gravy to gravy boat and serve with the beef.