This recipe is from my parents' very successful Italian and Steakhouse restaurant. It is superb and super easy. Your guests will beg for more!
- 1 large (prime) rib roast. Let your butcher know how many people you’ll serve and he will advise you on the weight that you should purchase.
- For the Au Jus (this serves a crowd):
- 1 pound high-fat ground beef (preferably corn fed)
- 3 quarts water
- 4 tablespoons Kitchen Bouquet
- 4 tablespoons beef (bouillion, I use and recommend “Better Than Beef”)
- sea salt (Freshly cracked, 4 Tbsp. and black pepper, 1/2 tsp.)
- Remove the prime rib from the refrigerator for about an hour before roasting and allow it to come to room temperature.
- Place the prime rib in a large, deep roasting pan on a wire rack, fat side on top.
- Pour 1/2″ of water into the pan.
- This recipe does not call for any salting or seasoning before roasting. So do not season the meat at all.
- Cook roast uncovered for 17 – 20 minutes per pound on 250 degrees. This translates to about 3 to 3-/1/2 hours in the oven.
- Keep adding water throughout the cooking time.
- Remove the roast from the oven and cover with either a towel or an aluminum foil tent and let it stand for 30 minutes up to 1-1/2 hours, using a good internal instant-read thermometer to indicate your preferred level of doneness.
For the Au Jus
- Boil 1 pound ground beef in hot water (the two combined should equal 3 quarts) for 10 minutes.
- Add 4 Tbsp. Kitchen Bouquet Browning and Seasoning Sauce
- Add 4 Tbsp. beef bouillon (try not to use the cubes, but rather use the moist jarred version “Better Than Bouillion”).
- Add 4 Tbsp. salt and 1/2/ tsp. black pepper
- Strain and keep all the liquid.
- Add this mixture to 3 quarts of cold water.
- After chilling, remove all of the fat from the top surface of the au jus.
- Bring back to a super HOT temperature on the stove and serve at this very hot temperature over the prime rib.