Most roasted prime rib recipes start by browning the roast on the stovetop, a messy, awkward endeavor, or in a hot oven, which leaves the outside layer of meat overdone by the time the roast is cooked through. A better approach is to do exactly the opposite: Slow-roast the prime rib at a low temperature until it’s medium-rare in the center, rest it, then put it back into a really hot oven to produce a crispy browned exterior fast. You’ll wind up with a deeply flavored crust on the outside and evenly medium-rare pink meat in the center. Since slow-roasting doesn’t produce drippings for a classic jus, we’ve included a quick, easy recipe here using browned and simmered beef bones.
Equipment note: You will need butcher’s twine for this recipe.
What to buy: For the meaty beef bones needed to make the jus, ask your butcher for the bones used to make beef stock, such as marrow or knuckle bones (they probably won’t be displayed in the case).
Make-ahead note: The rib roast is seasoned the night before roasting and takes 4 to 6 hours to roast, so plan accordingly. The jus can be made up to 1 day ahead; store in the refrigerator and bring to a simmer just before serving.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
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To make the jus:
To finish roasting the meat:
The perfect Argentine wine, a bright, red Malbec, 2013 C'est Bon Malbec for a mouth-watering delight that will make you feel immediately transported to Buenos Aires. Buen provecho!Shop on Glassful ›