Foolproof Prime Rib w/ Au Jus and Mushrooms
Christmas dinner tradition. This is always perfect. I often remove the mushrooms and serve in a different bowl and I always have to make a huge pot of gravy because we LOVE this gravy. Left overs are never a problem. Even leftover gravy is used for french dip sandwiches on hoagie rolls and shaved roast beef from the deli."I was thinking that my prime rib would still be raw in the center but this recipe worked perfectly. It came out amazing. I did use a meat thermometer and removed the roast from the oven after the second hour of having the oven on when the temp hit 120. I rested it 30 mins tented in foil and the temp went up to 135. Perfection for a prime rib. Nice recipe and I will use it again. Hopefully I can find a rib roast on sale next time!" - 208020847
Yield: 6 Ready in 7 hours
101 people trying soon
Verified by stevemur
Foolproof Prime Rib w/ Au Jus and Mushrooms Preparation
Have butcher cut ribs away from roast and tie back for easier carving.
START IN EARLY AM (6 OR 7).
Let rib roast stand for at least 2 hours until room temperature.
Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt & pepper.
Place meat in iron skillet, fat side up.
Place in cold oven; turn on to 350° for one hour.
Turn off oven.
DO NOT PEEK OR OPEN OVEN AT ALL!
let sit all day until oven is cooled down completely this will take at least 5 hours
For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
Med Rare- 1 hour before serving turn on for 30 minutes (then turn off oven) leave in oven for 30 minutes. Well done- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes
Gravy: Remove meat from skillet.
Put all gravy ingredients into skillet except cornstarch and water.
Scrape bottom of skillet to remove bits from pan.
When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.
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