To ensure even cooking, roast must first be left at room temperature for about two hours before being placed in the oven. Do not use a nonstick pan for this recipe; it will yield fewer cooked-on bits of flavorful juices. Serve the meat with its traditional side dish, Yorkshire Pudding.

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Name: Prime Rib
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 three-rib prime roast first cut, trimmed and tied; 1 tablespoon Black pepper; 2 tablespoon salt; 3 short ribs tied; 1 1/2 cups dry red wine

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INGREDIENTS

1 three-rib prime roast ; first cut, trimmed and tied
1 tablespoon Black pepper
2 tablespoon salt
3 short ribs ; tied
1 1/2 cups dry red wine

Servings

INSTRUCTIONS

2.Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.

3.Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.

4.Pour fat and all dark drippings out of pan into a fat separator; set aside.

5.Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

NOTES

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Prime Rib

1 three-rib prime roast first cut, trimmed and tied
1 tablespoon Black pepper
2 tablespoon salt
3 short ribs tied
1 1/2 cups dry red wine

1.Place oven rack on lower level. Preheat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place short ribs in pan.
2.Cook 20 minutes. Reduce oven temperature to 325 degrees, and continue cooking until an instant-read thermometer inserted in the thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return it to oven; check temperature at 10-minute intervals.
3.Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.
4.Pour fat and all dark drippings out of pan into a fat separator; set aside.
5.Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into strainer. Using a wooden spoon, press down on solids to extract juices. Discard solids. Serve the juices warm with the prime rib.

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Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 8 Servings

Calories: 1115
Calories from Fat: 860 (77%)

Amt Per Serving		% DV

	Total Fat 95.5g	127 %
	Saturated Fat 40.8g	204 %
	Monounsaturated Fat 42.6g
	Polyunsanturated Fat 3.5g
Cholesterol 217.2mg		67 %
Sodium 153.5mg		5 %
Potassium 809.2mg		21 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 2.9g
Protein 48.8g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1115

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