PERFECT PRIME RIB ROAST

Prime rib roast is made once a year in our house. Why only once a year? Well, because every year we order a quarter cow from a local ranch. Once you buy local grass fed and finished beef, it is really hard to go back go buying any beef at the grocery store. Not only is the taste and quality far superior to most anything you’ll find at the store, but for me, the convenience of having so many cuts of meat at the ready is necessary to keep me creative in the kitchen. This is what I use to make my Roasted Beef Broth along with wonderful soups like Winter Minestrone and French Onion Soup. I also buy my pork from a farm as well and that’s what I use to make my Country Sausage Gravy – YUM!

When you buy a quarter cow, however, you only get one rib roast and that’s only if you specifically request it. Hence, I only make a prime rib roast once a year. It is an expensive cut of meat, so you don’t want to mess it up by not knowing how to cook a prime rib. This prime rib recipe, however, has always been my favorite way to cook a rib roast. It’s actually incredibly simple. This prime rib recipe makes a bold rich red wine sauce but I’m also of the opinion that a good prime rib roast always deserves a little horseradish kick on the side too. Enjoy!

Ingredients

• 1 4-5 pound bone in beef prime rib roast
• 1 750 mL bottle red wine
• 2 cups beef broth
• 2 tablespoons olive oil
• 2 tablespoons garlic
• 2 tablespoons fresh rosemary minced
• 2 tablespoons fresh thyme minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground pepper
• optional:
• 1/4 cup sour cream
• 1-2 teaspoons creamed horseradish

Instructions

1. Allow meat to sit at room temperature for at least an hour prior to cooking.
2. Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
3. ..............................

for full recipes please see : selfproclaimedfoodie.com

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