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14 Portions (1-inch slices + ¼ cup Au Jus each)
Meat & Poultry Entrees / Prime Rib Roasts
Record weight of raw 7-bone Beef Rib Roast (estimate 15–20 minutes per lb. total cook time). Remove roast from refrigeration 2 to 3 hours before cooking to temper at room temperature for even heat distribution. In a mixing bowl, blend 1 lb. softened butter with 2 Tbsp. RC Roasted Garlic Base and 2 Tbsp. RC Oven Roasted Beef Base. Slather compound butter over entire roast, then season generously with salt and black pepper.
Place seasoned Rib Roast bone-side down on a roasting rack set inside a large roasting pan. Preheat oven to 450°F and place pan on center rack. Roast at 450°F for 20 minutes to set a caramelized golden-brown crust. Reduce oven temperature to 250°F and continue slow-roasting for approx. 1½ to 2 hours until probe thermometer reaches target temperature.
Remove Rib Roast from the oven when its internal center temperature reaches exactly 10°F LESS than desired doneness to account for carryover cooking:
• Rare (120°F final): Remove at 115°F.
• Medium Rare (125°F final): Remove at 118°F.
• Medium (130°F final): Remove at 123°F.
• Medium Well (135°F final): Remove at 127°F.
Transfer roast to a carving board, tent loosely with aluminum foil, and rest for 20 minutes before slicing. While roast rests, place roasting pan over medium heat; deglaze caramel drippings with 1 cup dry red wine and 1 cup prepared RC Oven Roasted Beef Base broth. Simmer for 3 minutes, then strain drippings into 1 quart prepared RC Au Jus Gravy Mix. (Optional: Whisk in 1 tsp. additional RC Roasted Garlic Base for extra garlic depth.)
Slice prime rib into fourteen 1-inch thick slices across the grain. Serve warm with ¼ cup garlic-infused Au Jus Gravy ladled over each slice. Accompany with prepared RC Horseradish Mustard Sandwich Sauce on the side.
Compound Butter Bark Layering: Mixing RC Roasted Garlic Base and RC Oven Roasted Beef Base directly into softened butter creates an adhesive, savory fat cap that basters the prime rib throughout the slow roast while building an incredible crust.
The 2-Hour Tempering Rule: Placing cold meat directly into a 450°F oven causes the exterior muscle fibers to contract violently, causing tough outer grey bands before the core reaches medium rare. Tempering for 2 to 3 hours guarantees edge-to-edge pink perfection.
Au Jus Deglazing Technique: Strain pan drippings through a fine chinois strainer into prepared RC Au Jus Gravy Mix to incorporate natural roast beef fat and red wine reduction without clouding the clear jus transparency.
