Classic Prime Rib for a Small Crowd
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(3-rib) roast, about 5 pounds, trimmed of excess but not all fat
- Salt and freshly ground black pepper to taste
- 1 or 2cloves garlic (optional)
- 1cup red wine, stock, or water
Nutritional analysis per serving (6 servings)
1255 calories; 106 grams fat; 43 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 62 grams protein; 975 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.
- Step 2
Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
- Step 3
Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
- Step 4
Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.
Private Notes
Comments
I cooked a 7 1/2 lb roast and tried to extrapolate from the above how long that would take. I had it figured at about 15 minutes a pound at 350 degrees after starting at 450 per the recipe, but in reality, it was about 20 mins. per pound.
This was simple to make and it turned out great. Sometimes the fussing prep with a good piece of meat isn't really needed.
Simple, yet elegant. I used a 4 lb boneless, organic, grass fed USDA Choice grade Angus roast. To compensate for boneless, in step 3, I checked temperature at 45 minutes - it was a perfect 125 degrees. Also, I prepared a rub, made from dried herbs and spices I had on hand and the zest of one orange and 3-4 "shot's" of Lea & Perrins. Then I marinated in a freezer grade bag and placed in the bottom of the refrigerator for 2 days. My guests thoroughly enjoyed it.
Last few years I cook to 120 internal temp, freeze & take on an annual Outer Banks Campout & finish cooking on a wood camp fire, serving w/pre made/frozen au jus. Frozen meat saves room in our cooler replacing ice (It's our last nite meal) For those willing to try it, buy two smaller roasts, using the Xmas sales, less than $6/pound (I buy two 5-6# roasts & feed 8 Firemen) because they are easier to cook over a camp fire. Bring an instant read thermometer!
I discovered the joys of Sous Vide in a water bath several years ago. This allows me to set a temp and cook the meat to that point then finish on a Blackstone grill for last minute cooking.
@mtnthai Anytime I have beef for a pot roast, whole tenderloin or any steak that I have trimmed, I double wrap, vacuum seal and freeze, then pull them out to render down for my beef broth sauces, skimming the fat for Yorkshires. I used to use Ox tails but finding those below $6.00/lb today is near impossible. I do the Yorkshires in muffin tins for individual servings - lots of recipes online for those.