Slow Roasted Hand Cut Prime Rib, Delmonico Potatoes, Au Jus

Preheat your oven to 450°F (230°C). Rub the prime rib roast with olive oil, then generously season with kosher salt, black pepper, garlic powder, and fresh rosemary. Let it sit at room temperature for about 30 minutes.

Seasoning the Roast

Place the seasoned roast on a rack in a roasting pan. Roast in the preheated oven for 20 minutes. Reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 1.5 to 2 hours. Rest for 20 minutes before slicing.

Roasting the Prime Rib

Peel and slice the russet potatoes into 1/4-inch thick rounds. Boil in salted water until tender, about 15 minutes. Drain and set aside.

Preparing the Potatoes

In a saucepan, combine heavy cream, butter, minced garlic, salt, and black pepper. Heat over medium until butter is melted and mixture is warmed.

Making the Cream Mixture

Layer half of the potatoes in a greased baking dish, pour half of the cream mixture over them, then add the remaining potatoes and top with the rest of the cream mixture. Sprinkle grated Parmesan cheese on top.

Assembling the Potatoes

Bake in the oven at 350°F (175°C) for 30-35 minutes until golden and bubbly.

Baking the Potatoes

In a saucepan, combine beef broth, red wine, and Worcestershire sauce. Bring to a simmer. Mix cornstarch with water to create a slurry, then stir into the simmering broth to thicken. Cook for an additional 5 minutes.

queen cut 12 ounce prime rib

Recipe information

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