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Easy Fool-proof Marinated Prime Rib Roast Recipe

Want an incredibly easy way to cook prime rib perfectly every time? With this recipe *you* can be the envy of your friends at your next dinner party.
Course Main
Cuisine French
Prep Time 1 day
Cook Time 8 hours
Total Time 1 day 8 hours
Servings 10
Author Johan Johansen

Ingredients

  • 3 kilo bone-in prime rib roast

Marinade:

  • 500 ml red wine I prefer a nice Rhone blend
  • 2 shallots peeled, roughly diced
  • 4 garlic cloves mashed with the blade of a heavy knife
  • 15 sprigs of thyme
  • 1 bay leaf lightly crumbled
  • 10 black pepper corns lightly cracked
  • 1 tablespoon Worcestershire Sauce
  • 1/2 tablespoon soy sauce

Sauce:

  • 100 grams bacon preferably dry-cured
  • 1 liter quality beef stock
  • 1 shallot finely diced
  • Salt and pepper to taste

Instructions

Marinate roast:

  1. Combine all ingredients for the marinade in a large bowl and stir to combine.
  2. Place prime rib in a large plastic or zip-loc bag, carefully add the marinade and squeeze out as much air as possible, then seal tightly.
  3. Put the prime rib, bag and all, on a tray and stash in the fridge.
  4. Allow prime rib to marinade for 24 hours in the fridge, turning it over a couple of times.

Searing the roast:

  1. Carefully cut open the plastic bag and pour excess marinade into a bowl, you’ll need this for the sauce.
  2. Free the roast of any stray bits of thyme, pepper, shallot, garlic and what have you, add these pieces to the reserved marinade.
  3. Pat the roast dry using paper towel, sprinkle generously with coarse salt and allow to rest at room temperature for a few hours.
  4. Heat a cast iron pan on high heat for at least a couple of minutes.
  5. Once pan is smoking hot, add a tablespoon of high smoke-point oil, then an equal amount of butter.
  6. Once butter is melted, brown roast briefly but thoroughly on all sides, turn off the pan and set the roast aside to rest for 20-30 minutes.
  7. While roast is resting, preheat your oven to 65C.

Roasting:

  1. Plunge a thermometer into the center of the roast, then place the roast in a tray in the middle of the oven.
  2. Cook roast low and slow for hours and hours (expect this to somewhere around 6-8 hours, possibly more) until thermometer reads 56C (rare), 58C(medium rare) or 62C (medium).

Making the sauce

  1. While roast is cooking, fetch out a medium sized sauce pan and put it over medium heat, add a tablespoon of butter and wait for it to melt.
  2. Add bacon and shallots and allow to cook for a few minutes until browned and very fragrant.
  3. Add reserved marinade, turn heat to high and bring to a light boil.
  4. Once a boil has been reached, back the heat down to medium and cook until liquid has reduced by about two thirds.
  5. Next, add your stock, bring the heat back up and cook until reduced by half and slightly thickened.
  6. Strain out shallots, bacon bits, thyme and what have you, making sure to squeeze every bit of liquid out of the strained bits. Set sauce aside till needed.

Finishing up:

  1. Evacuate roast from the oven or turn down the heat below 55C until ready to eat.
  2. Remove roast from oven and leave to rest lightly covered for 20-30 minutes.
  3. While the roast is resting, heat the sauce back up to a near boil. If it seems too thin, you can add a bit of corn starch slurry or other thickener.
  4. Once sauce is hot and roast is rested, slice the roast into generously thick slices and start plating them up. Add any drippings from the roast along with the liquid that may have seeped out during cutting to the sauce and stir for a few seconds before saucing the meat.
  5. Serve to a large crowd of hungry, happy friends.