Ingredients
6lbsstanding rib roast,or 4 bone rib roast
2garlic heads,unpeeled, halved horizontally
½cupunsalted butter
5garlic cloves,minced
1tbspcoarse salt
1tspblack pepper
3cupslow sodium beef stock,or broth
2cupsred wine
1tbspcornstarch,or corn flour, optional
Preparation
Take prime rib out of the refrigerator at least 2 to 3 hours before cooking to bring to room temperature. Pat dry all over with paper towel.
Preheat the oven to 460 degrees F.
Mix together the butter, garlic and ½ tablespoon of salt in a small bowl until combined. Set aside.
Arrange garlic halves in a heavy-based pan or cast-iron skillet.
Spread 2 tablespoons of the garlic butter on the underside of the beef or the bone-side to completely coat.
Place the roast, bone-side down, in the pan on top of the onion and garlic halves.
Spread another 2 to 3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well, then season with remaining salt and pepper.
Roast for or 20 to 30 minutes or until the roast has nicely browned.
Carefully remove the roast from the oven, then spread the remaining garlic butter on top.
Reduce the temperature to 250 degrees F.
Cover with foil, then continue to slow roast for 1 hour to 1½ hours, basting every 20 to 30 minutes with the pan juices, until reaching the desired preference.
Internal temperature should read 118 degrees F for medium rare.
Allow to rest for 20 minutes. The roast’s residual heat will increase the internal temperature to 130 degrees F for a perfect medium-rare prime rib.
Transfer the roast to a serving plate, tent loosely with foil.
Let rest for 20 to 30 minutes. Internal temperature will rise to 125 degrees F for medium rare.
Place the skillet with the pan juices and the cooked garlic halves left in the pan on the stove top over high heat.
Stir in 2½ cups of the beef stock and all of the wine.
Bring to a fast simmer for 10 minutes until the liquid has reduced by roughly half.
Reduce the heat to medium, then whisk the cornstarch into the remaining beef stock.
Whisk half of the mixture into the red wine jus. The sauce will begin to thicken.
Whisk in the remaining cornstarch mixture for a thicker jus.
Strain the jus into a bowl, pressing the garlic juices through the strainer. Pour jus into serving jug.
Serve the prime rib with the red wine jus, and enjoy!
