Standing Rib Roast

We made this Prime Rib for New Year's Eve celebration 2009-2010. My husband was the main guy in charge always checking to ensure we did not overcook this roast. This is the biggest Prime Rib (standing) we ever made. There 7 ribs and we had about 10 people for our sit down dinner at home. It was indeed memorable !

Recipe:

One 12-14 lb seven-rib aged prime rib

1/2 cup seasoned salt

1/2 cup freshly roasted black pepper, coarsely ground

3/4 cup Au Jus (recipe below)

Horseradish - fresh or bottled. If fresh, shave onto beef.

Seasoned beef with salt, roasted black pepper and cover with foil and refrigerate overnight.

Position rack in the lowest position and preheat oven to 325 deg F.

Remove roast from refrigerator one hour before roasting and let it get to room temperature.

Set a rack in a large roasting pan and roast for 2 1/2 - 3 hours for medium rare or until desired doness.

MEDIUM-RARE: 135 deg tp 145 deg

MEDIUM : 145 deg to 150 deg

WELL-DONE: 150 deg to 165 deg

Remove Roast and cover with foil to rest for 20 mins (if you cut it immediately, all the juices will drain and you end up with a piece of dry meat).

Cut the roast accordingly to desired portions. Serve with horseradish and/or Au Jus sauce.

Au Jus recipe:

1 cup store bought veal/beef demi-glaze

1 1/2 tsp beef base

1 1/4 tsp chicken base

1/2 tsp whole black pepper corns

1/8 tsp garlic powder

1/8 tsp dried thyme

1 bay leaf

pinch of white pepper

In a medium saucepan, add 1 1/4 cups water with demi-glaze, beef and chicken base, peppercorns, garlic powder, thyme, bay leaf and pepper. Whisk and bring to boil and stirring occassionally until smooth and glossy.

Drain through cheesecloth and discard solids. Use right away on steaks, chicken or lamb.

ENJOY !!!