ROAST PRIME RIB

 

THE ABOVE PHOTOS WERE TAKEN IN THE WINTER OF 1999 AT THE U.S. AMBASSADOR'S RESIDENCE IN BELIZE, CENTRAL AMERICA AT A DINNER PARTY FOR THE BELIZE PRIME MINISTER. THIS WAS THE FIRST TIME MY FOOD HAS APPEARED ON "PRESIDENTIAL CHINA".


I've begun this cookbook with this recipe because, without a doubt, it has been the most requested recipe of any that I have produced in over twenty years. I often tell people that "I stole it fair and square and it's mine" but the truth is that I learned it from Mrs. Laura Moody, chef/owner of The Terrace Restaurant in Swan Lake, Montana back in early 1970. I would not be lying to say that I have probably cooked, or seen cooked, over three thousand prime rib roasts during the past twenty years (I once worked a banquet in Hollywood where we cooked 500 roasts at one time!) and I have never found a better way to prepare Prime Rib. The "secret" to this method, besides the "paint" that gives it such a wonderful flavor and creates the fantastic au jus, is that the Prime Rib is slowly roasted on a rack in a shallow roasting pan that has enough water in it to come to just the bottom of the rack. It requires re-stocking the water about 2/3 of the way through the process. Of course, this is best served rare to medium rare. SERVES = 10/12 adults depending on size of roast and size of the portion.


INGREDIENTS:

DIRECTIONS: Preheat over to 375 degrees.

Place a metal baking rack in a shallow (1 1/2") roasting pan ensuring that there is at least 1/2 inch of space between the bottom of the pan and the bottom of the rack.

Place the roast on the rack and season as follows: rub garlic on meat (including ends); season with salt and course ground pepper; turn roast over and repeat the above procedure.

Next, "paint" the roast (with your hands) with equal parts of Soy Sauce, Worcheshire Sauce and ending with Kitchen Bouquet. Use enough to completely cover the roast, including the ends. Do this in the roasting pan to allow the excess to drip to the bottom of the pan.

Finish with the roast fat side up and top the roast with sliced onion and celery tops. Add water just till it touches the bottom of the roast rack.

Place in 375 degree oven for 15 minutes. Reduce heat to 275 degrees and roast slowly for 1 to 1 1/2 hours, checking halfway through the process and add more water, if needed.

Use a meat thermometer and remove from oven at 125 degrees (for rare) or 130 degrees for medium rare.

Transfer roast to a platter or carving board and allow to rest for 15-20 minutes before carving. NOTE: The roast will continue to cook another 10-15 degrees depending upon it's size once out of the oven.
Au Jus:

Transfer the pan juices to a 1 qt. sauce pan and add an equal amount of water to the stock. Add fresh Thyme and pepper if needed. Bring to a boil, reduce to simmer and skim off excess fat/oil. Taste and adjust seasoning. Serve on side with Prime Rib.

 

W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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