by Alice Choi3
How To: Holiday Prime Rib Roast
The holidays are right around the corner – are you thinking about what to serve at your holiday table yet? For Thanksgiving, we, of course, always have a turkey but we also serve a non-turkey option and the kids (and my father) want something else other than ham. Are we the only family that?always?seems to have an overabundance of leftover ham?! I am running out of ideas for my leftover ham.
This year, we’ll be making a Prime Rib Roast to accompany the major spread on our holiday table. And up until recently, I didn’t know how to properly cook a prime rib roast. You actually don’t need a lot of ingredients when you are making this. You literally need the roast, and some kosher salt (or any coarse salt) and pepper, and?that’s it! I love the natural au jus from the beef but you can certainly make an au jus with beef broth, Worcestershire sauce and red wine. Either way, you can’t go wrong!
The important part of the preparation is actually what you do before the roast even goes into the oven and right after it comes out of the oven. Did you know it’s important to let your meat come to room temperature before cooking it? This is a really important step because it helps to relax the meat fibers, which will make for a more tender and juicy roast. Try this the next time you make a roast!?And, never cut into a roast right when it comes out of the oven. Once it’s out of the oven, cover it with foil and let it rest for about 20 minutes.
Omaha Steaks has both a Boneless Heart of Prime Rib Roast and a Bone-In Prime Rib Roast. In my opinion, you can’t go wrong with either one. Both are a superior quality beef. Omaha Steaks Boneless Prime Rib Roast is tender, juicy and incredibly easy to prepare.?We were blown away by the tenderness and taste. And because we are a family of four, we had some leftovers to re-heat and the prime rib roast tasted just as delicious a couple of days later.
So, think about this Prime Rib Roast for the holidays or even for an upcoming family gathering or special dinner. You, your family and your guests won’t be disappointed! This roast is unforgettable. And, trust me, you won’t have any leftovers!
- 1 (4 lb.) Omaha Steaks Boneless Heart of Prime Rib Roast, defrosted
- kosher salt
- freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup red wine (I used a Merlot)
- 1 cup beef broth
- Note for the cook: There are some recipes that slice cuts into the meat and put fresh garlic cloves into the cuts of the meat. Use this recipe as a basic method of preparation and adjust to your preference.
- Pat your prime rib roast dry using paper towels and place on a rack in a roasting pan or casserole baking dish. Let sit out on the counter for about 2 to 3 hours so the roast can come to room temperature.
- When ready, preheat your oven to 450 degrees. Season the prime rib roast generously with salt and pepper, on both sides and roast in the oven for about 20 minutes. After 20 minutes, reduce the temperature to 350 degrees and continue cooking for about one hour, or until a meat thermometer reads 130 degrees F.
- Remove from the oven and onto a cutting board or another dish and cover with aluminum foil and allow the roast to rest for about 20 minutes before slicing.
- Place the roasting pan on the stove over medium-low heat. Whisk in the Worcestershire sauce and the red wine and scrape up the browned bits at the bottom of pan. Turn up the heat to medium-high, pour in the beef broth, mix together and bring to a light boil. Reduce the heat back to low and let simmer for about 15 to 20 minutes, stirring occasionally, or until the sauce is reduced by half. Serve with the prime rib roast.