PRIME RIB RECIPE
1 4 to 8 lb. Roast
2 to
4 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
3 cups beef stock
Roasting
Preheat oven to 450 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. The method which I like the best, is a searing method where the roast is cooked at 450 degrees for 25 to 30 minutes and then at 325 degrees for 13 to 15 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.
Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce.
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