This cooking method works for any
roast, not just prime rib.
And, it works for any size roast as well.
Whether your roast is larger or smaller,
it too will turn out perfect IF you remove
it when the internal temperature reaches
the right point.
For easy gravy, take a can of beef stock and pour it into the roasting pan under the roast (not touching the meat) BEFORE you start cooking your roast. The drippings from the roast will drip into the beef stock as the roast cooks.
When you remove the roast, scrape the bottom of the roasting pan to break the cooked bits free and pour everything (the stock and roasted bits) into a saucepan and heat. If the amount of liquid remaining isn't enough, add more beef stock and heat to boiling. TIP: If you like red wine, add a bit of deep red wine to the stock to taste before you add the flour/stock mixture.
In a separate container, combine flour and some beef stock to make a thin paste (no clumps remaining). TIP: Put flour in your cup first, add enough water t make a thick paste, mix well, and then thin it so the consistency of heavy cream.
While whisking the saucepan of stock, slowly stream the flour/stock mixture into the pan and continue to stir. Watch closely and stop when your stock becomes Gravy, just as you like it.
Taste it and season it with salt and pepper as needed and serve alongside your roast.
Perfect Prime Rib
This recipe comes from sister Robin for whom it is a family tradition on their Texas Ranch, as it was for all three sisters growing up. The TRICK to a perfect roast every time is to use a digital thermoter (check Walmart or Target -- look for the ones that sit outside the oven, with an attached metal cord attached to a probe that you insert into whatever you're cooking). Insert this helpful tool into the center of the roast, and set the temperature to your desired degree of doneness (click here for a handy chart). Remove and let the roast rest for about ten minutes before carving.
Prep Time: 10 Minutes
Cook Time (approximately): 1 Hour 30 Minutes
Ready In (approximately): 1 Hour 40 Minutes
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper