The recipe of this post is for 6 ribs but I only prepared 2 ribs for the picture so that I can share this recipe with all of you. For the next 4 days I will be the only one to consume this piece of meat. My husband is not a beef eater as he is vegetarian.
Well, it is alright with me as I can use some of the meat in my Thai beef soup which I learned from my good friend’s mother while I was in Thailand in the next few days.
This is also another good dish to serve during the Christmas Day dinner too. I am going to serve this dish for our Christmas Day dinner; that is why I cooked this in advance for sampling. I am glad that the result of this dish was successful.
1 standing beef rib roast, 5-7 ribs (Today I am just using 2 ribs for sampling)
½ teaspoon pink salt per rib (so add accordingly to your rib of beef)
Fresh grated black pepper to taste
2½ teaspoons softened unsalted butter for 2 ribs (so add accordingly to your rib of beef)
3 tablespoons all-purpose flour
1 quart “no MSG” beef broth
Transfer the chilled prime rib of beef from the refrigerator and place in the pan. As the rib bones act as a natural rack and keep the prime rib of beef off the pan. Rub the entire surface of the roast with unsalted butter; coat evenly with pink salt and fresh grated black pepper.
Set aside the prime rib of beef out at room temperature for 1½ to 2 hours (depend on the size of the beef).
Preheat the oven at 450°F, 15 minutes earlier. Transfer the roast to the preheat oven and roast for 20 minutes to sear the outside of the meat. Reduce heat to 325°F after 20 minutes and continue roasting until the desired internal temperature is reached (insert a meat temperature gauge on the thickest part of the roast). If get a medium-rare roast, this will take approximately 15 minutes per pound. So for your desire internal doneness will be:
Rare: remove at 110 degrees F. (final temp about 120)
Medium-Rare: remove at 120 degrees F. (final temp about 130)
Medium: remove at 130 degrees F. (final temp about 140)
Transfer to a large platter and let the prime rib of beef to stand, loosely covered with aluminum foil for 25-30 minutes before serving.
“Au Jus” Sauce
Heat the roasting pan with some of the dripping from the prime rib over medium heat. Add the flour and cook, stirring for 5 minutes to form a roux. Gradually add beef broth and whisk with a wire whisk into the roux. Scrap all the caramelized from the bottom of the pan. Increase the heat to high and cook for 8 minutes until the sauce reduces and slightly thicken. Add seasoning to taste and then strain well and serve with the prime rib of beef.