The ultimate holiday showstopper that is much easier than you think. Better than turkey or ham and it feeds so many more people.
Read these directions and understand that the way to get the same beautiful rose color from edge to center is in the way you roast it and even more important is the time you let it sit undisturbed on top of the stove while you cook the side dishes.
- Do NOT make a little cut in it to check it or all the juices will run out and your meat will be gray and tough.
- DO NOT make this main dish unless you buy a meat thermometer. Just a $5 grocery store one will do.
- 3 Rib Prime Rib - called First Cut, with bones cut and tied to roast - about 8 pounds
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup prepared horseradish - from a jar in chilled section
- 2 tablespoons lemon juice
- 2 cups Fage Total Greek yogurt
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher/sea salt
- For six people, get a three-rib roast, about 8 pounds. To cook evenly, the roast must not be cold so allow it to stand at room temperature for about 2 hours.
- Use a meat thermometer - this is not a time to wing it.
- Preheat the oven to 450°F.
- On the butchers paper, pat the roast with a mixture of 2 tablespoons coarse kosher salt, 2 tablespoons coarsely ground black pepper on all sides. Place roast fat side up in a heavy metal roasting pan. That's really all you need to do to a rib roast. The temperature does the rest.
- You will be searing the meat in a hot oven and then finishing the cooking at a moderate temperature for a beautifully browned crust and tender interior.
- For medium rare meat, roast in the pre-heated 450° oven for 20 minutes. Reduce heat to 300°F and cook until an instant-read thermometer inserted horizontally into the center of the eye of the meat is 118°F. This takes about ten minutes per pound, or about 80 minutes (1 hour and 20 minutes) for an 8 pound roast. (Adjust according to the weight of your roast.) The meat will continue to increase about ten degrees in temperature.
- Remove from oven and allow the meat to rest approximately 15 minutes. Remove the roast to a platter and keep on back of stove. To make the au jus gravy. Heat the roasting pan on the stovetop and add two cups red wine to the pan. Cook over medium high while scraping up all the brown meat drippings. Reduce the amount of liquid in the pan by about half. Strain this wonderful flavorful jus into a small pot. This takes about 8 minutes. (If you don't want to use wine, use Swanson Beef stock or Better than Bouillon)
- To carve your roast, remove the string and slice into one half inch thick slices using a long, thin, sharp knife and arrange on platter.
Serve with Horseradish Cream Sauce.
- In a medium-sized bowl, combine horseradish, Greek yogurt, lemon juice, salt and pepper; thoroughly mix.
- Season with additional salt and pepper to taste, if needed. Refrigerate until ready to serve.
- Makes approximately 2 1/2 cups.