Prime Rib Roast
Boneless Prime Rib Roast
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A cut that feeds a crowd, our Prime Rib is perfect for your holiday celebrations.
Ingredients
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1 Prime Rib Roast
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3 Tbs of Tallow
Fresh Herbs (Rosemary, Thyme, Parsley)
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Prime Rib Seasoning
3 Carrots (cleaned and chopped)
1 Lb Mushrooms (chopped)
2 Large Red Onions (chopped)
3 Shallots (Chopped)
2 Cups of Red Wine
2 Cups of Water (or broth)
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Tasman Sea Salt To Taste
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Stock Shop Co. Demi Glaze To Taste
Directions
Defrost your Boneless Prime Rib Roast in the fridge for 2-3 days. Once defrosted, let it come to room temperature and pat it dry with a paper towel.
Use a pan with a rack for even cooking and place the roast on top. Rub olive oil and cover the roast with the spice blend.
Add one cup each water and wine to a pan, and toss in an assortment of cut vegetables like root vegetables to add flavor.
Preheat the oven to 450-500°F for 20-30 minutes and cook until the roast is browned. Then lower the temperature to 250°F, add red wine, and cook for 2-2.5 hours.
Once cooked, let the roast rest for 20-30 minutes, slice it, serve with Stock Shop Co. Demi Glaze, and enjoy with the roasted vegetables!
Recipe Note
Cooking Method
This cooking method is called atwo-stage cooking approach – high heat caramelizes and browns the rib roast while the low heat polishes offthe roast to reach internal.
Serving Size
Our 10 Pound Boneless Prime Rib Roast – Serves 8-12 People
Our 5 Pound Boneless Prime Rib Roast – Serves 6-8 People