Tip!  
This cooking method works for any 
roast, not just prime rib.
And, it works for any size roast as well. 


Tip!
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. 

Easy Perfect Beef Gravy

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. 

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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

INGREDIENTS:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper

DIRECTIONS:

1. Place the roast in a roasting pan with the fatty side up. 
2. In a small bowl, mix together the garlic, olive oil, salt and pepper. 
3. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
4. Preheat the oven to 500 degrees F (260 degrees C).
5. Insert the roast into the preheated oven, and roast for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). 
6. Continue roasting for an additional 60 to 75 minutes (approximately).  The SERVING temperature of the roast should be at 120-130 degrees for Rare (some experts say the rare range can be as broad as 103-135 degrees F). BUT ... remove the roast a little early because the the temperature will continue to rise after you remove the roast from the oven. For rare roasts, I remove the roast at about 110 degrees and it turns out perfect. 
7. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.