This tender prime rib can be sliced into thick steaks or thin layers of meat. The recipe pairs well with Rappahannock Cellars’ Meritage and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 6 lb bone-in prime rib roast
- 1 lb carrots, chopped into 1 ½” pieces
- 1 bunch celery. cut into 1 ½” length pieces
- 1 large white onion, cut into 16 pieces
- 1 tbsp. mixed salt and pepper (about half and half)
- ½ lb butter
- 1 tbsp. dry minced garlic
- ½ tsp. Oregano
- ½ tsp. Thyme
- 1 tbsp dried chives
- 1 tbsp. salt
- 1 tsp. Pepper
- 1 tbsp. fresh rosemary, chopped
- Cooking pan
- Small mixing bowl
Directions
Step 1: Preheat the oven to 450 F.
Step 2: Set up a roasting surface with the chopped carrots, celery, and onions. Pour the wine, coffee, and stock into the pan.
Step 3: Dry the meat thoroughly and rub on all sides with mixed salt and pepper.
Step 4: In a small bowl, mix together the remaining ingredients then spread on the non-bone side of the roast from the top of the roast to the bone end.
Step 5: Place in the hot oven for 20 minutes then reduce the oven to 325 F. Roast 15 minutes per pound then up to ½ hour until the roast registers 120 to 135 degrees depending on the desired doneness.
Remember the roast temperature will rise about 10 to 15 degrees while resting.
Step 6: Rest the roast 20 to 30 minutes before carving.
Step 7: Drain the liquid into a gravy separator and settle while resting the roast.
Step 8: Separate and pour off the au jus/juice from the butter/fat and thicken the jus if desired with a cornstarch slurry or roux.
Step 9: Slice the roast and serve with au jus or gravy and horseradish sauce.
Serves 8
