Prime Rib with Herbs
Ingredients:
For the roast
Remove roast from refrigerator and let stand at room temperature 1 hour prior to cooking. Preheat oven to 450˚F. Roast beef in middle of oven 20 minutes. Reduce temperature to 350˚F and roast beef until a thermometer inserted into center of meat registers 120˚F, about 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130˚F for medium-rare.)
To make the jus, skim fat from pan juices. Add beef broth to the pan along with rosemary, thyme, and garlic. Deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper. Cut slices from roast and serve with jus.
For the roast
- 7 or 8 pound prime rib roast, trimmed
- 2 bay leaves1 tablespoon black pepper
- 1 tablespoon salt
- 3 cloves garlic
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 sprig rosemary
- 1 sprig thyme
- 1 clove minced garlic
Remove roast from refrigerator and let stand at room temperature 1 hour prior to cooking. Preheat oven to 450˚F. Roast beef in middle of oven 20 minutes. Reduce temperature to 350˚F and roast beef until a thermometer inserted into center of meat registers 120˚F, about 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130˚F for medium-rare.)
To make the jus, skim fat from pan juices. Add beef broth to the pan along with rosemary, thyme, and garlic. Deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper. Cut slices from roast and serve with jus.
