WOULD YOU EAT THIS TREMENDOUS JUICY AND FLAVORFUL PRIME RIB FEAST
Ingredients:
1 (5-6 lb) bone-in prime rib roast
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 cup beef broth
1/4 cup red wine (optional)
Instructions:
Prepare the Prime Rib:
Preheat your oven to 450°F (230°C).
Pat the prime rib roast dry with paper towels. Rub the entire surface with olive oil.
In a small bowl, combine minced garlic, rosemary, thyme, salt, black pepper, and paprika. Rub this mixture all over the roast.
Roast the Prime Rib:
Place the prime rib on a rack in a roasting pan, bone-side down.
Roast in the preheated oven for 15 minutes to develop a crust. Reduce the oven temperature to 325°F (165°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for well-done. Use a meat thermometer to check the temperature.
Rest the Roast:
Remove the roast from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute and makes for a juicier roast.
Make the Au Jus:
While the roast is resting, pour the beef broth and red wine (if using) into the roasting pan, scraping up any browned bits from the bottom of the pan.
Simmer over medium heat for about 5 minutes until slightly reduced and flavorful. Strain if desired.
Serve:
Carve the prime rib into slices and serve with the au jus on the sid
