Prime Rib

Prime Rib Roast au Jus

Ingredients

2 bulbs garlic, cloves peeled
1 tsp. salt
6-1/2 lbs. (or thereabouts) standing prime rib roast,
... fat trimmed in one strip and reserved
12 bay leaves
2 cups red wine
kitchen string

Instructions

1.. Preheat oven to 450 degrees F (175 degrees C).

2.. Purée garlic in a blender or food processor fitted with a steel blade. Add salt to garlic and process to a paste. Pat garlic paste in an even layer over top and sides of roast. Place bay leaves evenly over garlic. Place trimmed strip of fat over garlic and bay leaves.

3.. Tie in place with kitchen string. Sprinkle roast all over with salt and pepper to taste. Place in a roasting pan and pour red wine in bottom of pan. Roast 20 minutes.

4.. Reduce heat to 350°F and roast about 18 minutes per lb. for rare (for Prime Rib, rare is best) or 22 minutes per lb. for medium done. Let stand on a heated serving dish, in a warm place for 5-10 minutes before carving. Discard string, fat and bay leaves, and you're ready to carve.

5.. On top of range, heat roasting pan over medium heat, add a little more wine (or water) and scrape browned bits that formed during roasting. Using a spatula to get as much flavor as possible, pour all of that natural juice into a heated bowl or gravy boat with a sieve placed on top. With a wooden spoon, press browned bits in sieve to extract essential juices. Serve roast with the natural juices that come from both the roasting pan and the serving dish.

Serving Suggestions

Serving Suggestions? We're talking THE tender and oh-so-delicious Prime Rib au Jus. Who cares what else is there! (Please see our Classic Roasts page for photos and more on Cannuli's Specialty Roasts.) But seriously, for a really nice holiday feast, cook up a mountain of large-sized shrimp set over plenty of ice, with an overabundance of cocktail sauce made with lots of ketchup, plenty of horseradish, some lemon juice, some worcestershire sauce, and cayenne pepper or Tobasco sauce (but please be thoughtful of your guests, who may not like it quite as hot as you do).

Of course, numerous small lobster tails with a ton of drawn butter, better yet, lobster meat (or monkfish - "the poor man's lobster" - as a less expensive substitute) cut into bit-sized chunks with a fancy toothpick in each to dip into the hot butter, would go over very well next to the Prime Rib. Or if it's a dinner party rather than a buffet-style feast, individual large tails stuffed with crabmeat will get you smiles and kudos aplenty. But these are just some easy suggestions for other feature foods for the holiday buffet table (especially New Year's Eve). As far as accompaniments and hour d'oeuvres go, with Prime Rib as the centerpiece, you can go just about anywhere your culinary imagination takes you!

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 544, fat 41.2g, 74% calories from fat, cholesterol 119mg, protein 30.5g, carbohydrates 1.3g, fiber 0.0g, sugar 1.0g, sodium 101mg, diet points 14.8.