How to make Standing Rib Roast (Prime Rib) Christmas

Servings : 6-8 People

Cook :2hrs

Prep : 10 Mins

Ingredients

2.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)
1 onion , unpeeled, quartered (brown, yellow, white)
1 head of garlic , unpeeled, halved horizontally
5 sprigs thyme
3 sprigs rosemary
Garlic Herb Butter:
150g/ 10 tbsp unsalted butter , softened
5 garlic cloves , minced
2 tsp finely chopped fresh rosemary (or 1 tsp dried)
2 tsp finely chopped fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper
Red Wine Sauce:
1 1/2 cups beef broth/stock , low salt
2 1/2 cups dry red wine (Note 2)
1 tbsp cornflour/cornstarch (optional, Note 3)

Introductions

• Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
• Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
• Garlic Herb Butter: Mix together.
• Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
• Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
• Hot oven: Roast 20 minutes.
• Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
• Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
• Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 56-58°C / 133-136.4°F (which is medium rare).
• Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.

Red Wine Sauce:

• Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
• Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
• Strain into bowl, pour into sauce jug.