- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 3 h 30 m
- Serves
- 8 to 10
Ingredients
- 7 lb
- prime rib roast
- 1 - 3.15 kg
- 20 to 25
- garlic cloves, peeled
- 1 large
- shallot, peeled, roughly chopped
- 1 bunch
- cilantro, thick stems removed
- 1 cup
- melted unsalted butter
- 250 mL
- 1/2 cup
- fish sauce
- 125 mL
- juice of 1 lime
- 1/4 cup
- cracked black pepper
- 60 mL
- 3 tbsp
- kosher salt
- 45 mL
- 2 small
- carrots, each cut into 4 sections
- 1 head
- garlic, skin left on, halved cross-wise
- 1
- red onion, quartered
- Gravy (optional):
- 1/2 cup
- red wine (such as cabernet sauvignon or zinfandel)
- 125 mL
- 1/2 cup
- all-purpose flour, or more
- 125 mL
- 4 cups
- beef broth
- 1 L
Directions
- Step 1
- Before cooking, take the prime rib out of the fridge about 2 hr. before cooking to bring it to room temperature. Preheat oven to 200°C (400°F). Meanwhile, in a food processor, pulse the garlic cloves, shallot and cilantro until finely chopped but not too fine a paste. Stir this mixture into the melted butter along with the fish sauce and lime juice.
- Step 2
- Place the prime rib into a heavy roasting pan or large cast-iron pan (no rack required), bone-side down, if using a bone-in prime rib. Season with the pepper and salt. Spoon or brush the butter mixture over the top and sides of the roast. Nestle the carrots, halved garlic head and onion around the roast.
- Step 3
- Roast prime rib for 49 min. (Note: This is 7 min. per 500 g/1 lb of meat). Then turn off the oven and let the roast sit in the warm oven for 2 hr. Do not open the oven door during this time. (Tip: This is the perfect time to prepare your side dishes that do not require the oven.)
- Step 4
- Transfer prime rib from oven to a chopping board or platter; tent with foil to keep warm while resting.
- Step 5
- If making the gravy, remove the cooked vegetables from the pan (keep or discard). Place pan on stove and bring to medium-high heat. Add the red wine, scraping up any browned bits and cook to slightly reduce. Whisk in the flour (to make a roux). Cook the roux, stirring, 2 to 3 min. (it’s ready when it smells like freshly popped popcorn). Gradually whisk the beef broth into the roux, until smooth. Bring the gravy to a soft boil then reduce heat to a low simmer 5 to 10 min., or to preferred consistency. If greater thickness is desired, whisk in more flour and cook through. Serve with the carved prime rib and your favourite sides.
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