on an instant-read thermometer for rare, 130\u00b0F (54\u00b0C
rom the top of the prime rib roast, being careful not to
risp.
Slice the leftover prime rib so that it is at
egrees F.
Place the prime rib fat-side-up in a
ay the flavor from the prime rib!).
Place the roast
For the rib roast and red wine sauce:
Roast prime rib: Preheat oven to
leftover standing rib roast (a.k.a. \"prime rib\"). Cut between the
f the fat from the prime rib.
Evenly spread the rub
oast will be. Aim for a grill temperature around 375
our before roasting, remove the prime rib from the refrigerator and let
b>for 5 minutes until translucent.
Meanwhile, pick meat off of rib
urchasing a roast, purchase one rib per person if you're
135 degrees C).
Rub beef roast with sea salt and
ith aluminum foil; pour the beef broth and water inches Place
For the prime rib:
Rinse the roast under
Trim the prime rib and put the best parts
ender. Add garlic and saute for 2 minutes.
Add wine
ibs and sauce).
Season prime rib bones (baby back pork ribs
s happening, start reducing the beef stock and wine on high
Heat your oven to 500 degress farenheit.
Let your prime rib come to room temperature, mix the butter, thyme and rosemary and rub all over the prime rib. Then generously sprinkle kosher salt all over the roast. Place in a preheated 500 degree oven for 5 minutes per pound or 25 minutes for this prime rib. Turn off the oven, and DONT open the door. Let the prime rib sit in the oven with the door closed for 2 hours. After 2 hours you can take the prime rib out of the oven and slice it right away since it has been resting already.