Salt & Pepper Crusted Prime Rib
Servings Prep Time
10servings 45minutes
Cook Time Passive Time
2.5hours 4hours
Servings Prep Time
10servings 45minutes
Cook Time Passive Time
2.5hours 4hours
Ingredients
  • 114 lb prime rib bone-in roasttied
  • Kosher salt and freshly ground pepper
  • 20sprigs sage
  • 20sprigs thyme
  • 8 bay leaves
  • 8 shallotspeeled and halved
  • 1head garlic cloves crushed, plus 4 cloves thinly sliced
  • 2cups water
  • 1 onionthinly sliced
  • 3Tbsp freshly cracked black peppercorns
  • 1cup dry red wine
  • 5cups beef stockor low-sodium broth
  • 2Tbsp All-purpose flour
Instructions
  1. Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.
  2. Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
  3. Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
  4. n a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
  5. Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.