How to Prepare Prime Rib Roast
This is a very festive cut, perfect for a holiday dinner or a party. Wine Recommendations: Shiraz, Syrah, Red Zinfandel, or Cabernet Sauvignon
Serves 6Ingredients:3 Bone Standing Rib Roast or Prime Rib
1/4 cup Seasoned Salt
About 2 1/4 pounds of Rock Salt*1/2 cup Au Jus (optional)1 cup Whipped Horseradish
How to prepare the Steaks
- A day before cooking the roast, season it on all sides with seasoned salt. Transfer the roast to a pan. Cover with aluminum foil and refrigerate overnight.
- Preheat the oven to 325° F. Position the oven rack in the lowest position possible.
- Remove the roast from the refrigerator about 1 hour before roasting and allow it to come to room temperature.
- Cover the bottom of a large roasting pan with the rock salt to a depth of about ½ inch. Put the roast on top of the rock salt and roast for 2½ to 3 hours for medium-rare, or until the roast reaches the desired degree of doneness. The meat will be better done at the ends and rarer in the center.
- Lift the roast from the pan and set it on a cutting board. Before carving, let the meat rest at room temperature for 15 to 20 minutes. Loosely tent the roast with aluminum foil to keep it warm.
- Remove the lip of the roast - the portion on top of the bones in front of the eye- and discard. Starting with the small end, carve the roast into thick pieces. To serve, spoon some of the Au Jus onto a plate, as many servings as needed. Serve the horseradish on the side.
*Note: Rock salt is easy to find at hardware, housewares, and some grocery stores. You probably will need a little less than 4½ pounds, but it's always better to buy more to ensure you have enough for your roasting pan.