Beef, Prime Rib Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Beef, Prime Rib Recipe
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 5.5 lb bone-in prime rib roast (standing rib roast), 3–4 ribs; 2.5 tbsp kosher salt; 2 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, leaves only, chopped; 2 tbsp olive oil; 2 tbsp unsalted butter, softened; 2 each shallots, peeled and halved; 1 cup beef stock (low-sodium); 1 cup dry red wine (optional); 1 tsp all-purpose flour (for pan sauce slurry); 1 tsp Worcestershire sauce (optional); 0 to taste salt (for sauce, to taste); 0 to taste freshly ground black pepper (for sauce, to taste)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time2h 45m

Serves8

Make Beef, Prime Rib Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Prime Rib

5 1/2 lb bone-in prime rib roast (standing rib roast), 3–4 ribs

2 1/2 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme, leaves only, chopped

2 tbsp olive oil

2 tbsp unsalted butter, softened

2 each shallots, peeled and halved

1 cup beef stock (low-sodium)

1 cup dry red wine (optional)

1 tsp all-purpose flour (for pan sauce slurry)

1 tsp Worcestershire sauce (optional)

0 to taste salt (for sauce, to taste)

0 to taste freshly ground black pepper (for sauce, to taste)

Method

Prime Rib

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before cooking (about 70–75°F / 21–24°C). Pat the roast dry thoroughly with paper towels. Letting it come to room temperature ensures more even cooking.

Preheat oven and prepare rack

Preheat oven to 450°F (230°C). Position an oven rack in the lower third of the oven. Place a roasting rack in a shallow roasting pan large enough to catch drippings.

Season roast

Combine kosher salt, 1 1/2 teaspoons black pepper, garlic powder, chopped rosemary and chopped thyme in a small bowl. Rub the roast all over with olive oil, then spread the softened butter over the top and sides. Generously coat the roast with the herb-salt mixture, pressing it into the surface so it adheres. Tuck the shallots in the pan around the roast to add flavor to the pan juices.

High-heat sear in oven

Place the roast bone-side down (fat cap up) on the rack. Roast at 450°F (230°C) for 15 minutes to develop a crust.

Lower heat and continue roasting

After 15 minutes, reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches your target: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium when measured in the thickest part of the meat away from bone. For a 5.5 lb 3–4 rib roast expect 1 hour to 1 hour 30 minutes at the lower temperature; begin checking after 50 minutes. Use an instant-read thermometer for accuracy.

Rest the roast

Remove roast from oven when it is 5–10°F (3–6°C) below your target final temperature. Tent loosely with foil and let rest on the cutting board for 20–30 minutes. Resting allows carryover cooking and redistributes juices. Final internal temperature will rise about 5–10°F during resting.

Make pan sauce (optional)

While the roast rests, place the roasting pan over medium heat on the stovetop (or pour the drippings into a skillet). If drippings are very fatty, spoon off excess fat, leaving about 1–2 tablespoons. Add the halved shallots and sauté 1–2 minutes until softened. Deglaze the pan with the red wine, scraping any browned bits from the bottom with a wooden spoon; simmer 2–3 minutes to reduce by half. Add beef stock and Worcestershire sauce; simmer another 3–5 minutes. To thicken, whisk 1 teaspoon all-purpose flour into a tablespoon of cold water to make a slurry, then whisk into the sauce and simmer until slightly thickened. Taste and adjust with salt and pepper. Strain sauce if you prefer a smooth jus.

Carve and serve

Using a sharp carving knife, remove the bones (if desired) by cutting along the natural separation and setting them aside. Slice the roast against the grain into 3/4-inch to 1-inch thick slices. Arrange on a warmed platter and spoon the pan sauce alongside or over the slices. Serve immediately.