Christmas Eve dinner at my house usually features a Prime Rib roast. I am truely a meat and potatoes kind of girl and this is the BEST dinner! My family and I all like it medium rare…Mmmm. Fortunately for those of you who like your meat a little more cooked a Ribeye is still nice and tender at medium. Prime Rib is super easy – much easier than Turkey! So much better too. Add some Au Jus and it’s heaven. I don’t need anything else – okay some potatoes and veggies are good too!
6lb Ribeye Roast (bone-in)
1/4 c. Kosher Salt
a bunch poultry herbs
zest of 1 lemon
1 tsp. pepper
2 c. beef broth
3 c. water
1/4 c. red wine
1 sprig of thyme
packet of au jus gravy mix
Trim any excess fat off the roast. Chop herbs very fine, zest lemon and mix salt and pepper in a bowl. Spread the rub over the entire roast and massage into the meat. Place the roast bone side down in a roasting pan with a rack.
Set the roast out 40 minutes before cooking and let rest at room temperature. (cold meat in a hot oven means tough meat!).
Heat the oven to 450 degrees. Add beef broth and 2 c. water in bottom of roasting pan. You may need to add more water during the cook time if the liquid reduces too much. Roast for 20 minutes at 450 then reduce the temperature to 350 degrees until the internal temperature reaches 120 degrees (medium rare). (total of about 1 1/2 – 2 hours).
Remove the roast and rest for 30 minutes before carving.
While the roast is resting bring the juices in the pan to a boil. Scoop out any large pieces and skim some off any excess fat. Add the wine and let simmer 3 minutes. Add another cup of water (or more if needed) along with the sprig of thyme and au jus packet, allow to simmer for 5-8 minutes. You should have about 1 – 2 cups of sauce.
Once roast has rested cut the bones off the roast with a carving knife, cut the meat from the rib bones in one piece, following the contour of the bones. Lay the meat on a cutting board and slice across the grain in the thickness you prefer.