A deeply crusted prime rib roast sliced thick and served with a rich pan gravy made from the drippings and poultry demi-glace.
Serves: 6–8
Active time: 25 minutes
Total time: 3 hours, plus resting
Ingredients
- 1 Prime Boneless Rib Roast, 5–6 pounds
- 3 tablespoons Jimmy P’s Seasoning Rub
- 4 garlic cloves, smashed
- 4 sprigs fresh rosemary
- 3 tablespoons softened butter
- 1 container Poultry Demi-Glace
- ½ cup dry red wine
Instructions
- Remove the roast from the refrigerator approximately 2 hours before cooking. Pat it dry and coat it evenly with Jimmy P’s Seasoning Rub. Press the garlic and rosemary into the fat cap.
- Heat a roasting pan over medium-high heat. Sear the roast on all sides until deeply browned, then spread the softened butter over the fat cap.
- Roast at 450°F for 20 minutes. Reduce the oven temperature to 325°F and continue roasting for approximately 12–14 minutes per pound, until the center reaches 125°F for medium-rare.
- Transfer the roast to a carving board. Tent loosely with foil and let it rest for 20 minutes. The internal temperature should rise another 5–8 degrees while resting.
- Place the roasting pan over medium heat and deglaze it with the red wine. Scrape up the browned bits, then whisk in the poultry demi-glace. Simmer until reduced to a rich, glossy gravy.
- Remove the butcher’s twine, carve the roast into thick slices, and serve with the warm pan gravy.
From the case: Order the roast boneless and tied. It will carve more cleanly for a holiday table and cook slightly faster than a bone-in roast.
