Roast Prime Rib 6 servings
The exact origin and beginnings of prime rib are unclear, although most historians agree roasts became popular during the Industrial Revolution in the United Kingdom, Australia, Ireland, New Zealand, United States and Canada. It was during those times that Prime Rib was originally known as the “Standing Rib Roast.” It’s given name was in its simplest of forms as the cut is roasted “standing” on the rib bones. Those from British or Irish households recognized a standing rib roast as a “Sunday Roast.” This meal was commonly served with mashed or baked potatoes, stuffing, vegetables, and gravy. Many families consider the Sunday Roast an important tradition, set aside for the afternoon after morning church services have concluded.
Equipment needed:
Large roasting pan with rack to elevate the roast at least ½” or more.
Notes:
Pre-heat oven to 275 degrees. Have rib roast out at room temperature for a couple of hours before cooking.
Procedure:
- 7.5: Lb. Rib Roast (usually at least 3 ribs). You can go a pound or so either way.
- 2: Quarts Beef Stock (more if necessary, as you need at least ½” to cover)
- 1: t Wild Asparagus Root powder (Shatavari) (=VPK)
Dust the roast with a bit of s/p and a touch of garlic powder. Place Roast on rack in roasting pan that has sides 1.5” high (or more). Combine the stock with the Shatavari powder and pour in the bottom of the roasting pan. Place pan in pre-heated oven. You will be cooking it approximately 15 minutes for every pound.
- 1: Quart Beef Stock
- 2: Whole Onions (peeled and cut into quarters)
- 6: Whole Carrots (peeled and cut into 3” lengths)
- 4: Whole White Potatoes (cut into quarters, lengthwise)
- 1: Whole Bitter Gourd – 1” cubes (use 3 stalks of Rhubarb if unavailable) (-PK+V)
- ½: Cup Safflower Oil (=VPK)
- 1: T Granulated Garlic (-VK+P)
Toss vegetables in with the Beef Stock, the Safflower Oil and the Garlic. Place around the Prime Rib once the roast has cooked for at least 1 hour. If necessary, put vegetables that will not fit around the roast in a companion roasting pan. Place the roast and the vegetables back in the oven. Once the internal temp at the center of the roast is up to 110 degrees, raise the temperature of the oven to 500 degrees for 10 minutes or until the roast & vegetables have a nice golden, roasted color. By now, the temperature should be around 120 degrees internal. (if for some reason it is still below that, return the oven temperature to 275 and cook until you reach 120 internal temperature in the center of the roast) Remove the roast, cover with foil and perhaps a couple of large towels to hold some heat in and let it rest for about 20 minutes before slicing.
Serve the vegetables on a platter. Remove and strain the broth remaining and use for Au Jus (dipping sauce for the meat). If the roast was closer to 9 lbs, let the roast cook for close to an hour and a half at 275 degrees before adding vegetables.
