Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Serves: 4- 6
Ingredients:
4 1/2 lb. prime rib (bone-in recommended)
1 bulb garlic- each clove cut in half
Salt (to taste)
Pepper (to taste)
Olive oil
1 bottle merlot wine
1 packet au jus mix
Directions:
- Remove meat from the fridge a few hours before cooking so that it is at almost room temperature when you put it in the oven
- Preheat oven to 500
- Cut knife slits ALL OVER the fatty side of the meat
- Insert garlic halves into each slit
- Season the entire outside of the meat with salt and pepper to taste, a generous rub is usually best
- Coat the entire outside with olive oil
- Place prime rib, fat side up, on rack in a roasting pan
- Fill pan with 1/2 bottle of wine and 1/2 bottle of water; add more wine, if desired, for richer au jus later, but DO NOT let the liquid touch the bottom of the meat
- Bake for 20 min to sear the outside
- Decrease temperature to 300 and cook for 1- 1 1/2 hours (15- 20 min per pound of meat); the ends will be more well done and the center cuts will be more rare
- Remove meat about 20 min early, as it will continue to cook after you remove it from the oven
- Cover with foil and let it sit for about 20 min before cutting
- Slice meat between each bone
- For the au jus, pour the drippings/ wine and water into a sauce pan (strained, if you prefer) and bring to a boil
- Once boiling, add au jus packet; it should be thinner than gravy of course, but you may want to use your chosen gravy thickening method if too thin
*Special thanks to my friend Marilyn (again!) and her husband Josh for giving me this recipe!
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