A standing prime rib roast is the ultimate roast for holidays and special occasions.
To take the guesswork out of checking for doneness, use an instant read thermometer or digital probe thermometer to measure the internal temperature of the meat. Make sure to insert the thermometer in the thickest part of the meat, without touching the bone.
8 to 10 pound standing prime rib roast, bone-in (5 rib roast)
Coarse salt, to taste
Crushed peppercorns, to taste
1 onion, cut in 1/2
1 head garlic, cut in 1/2
1 carrot, cut in 1/2
1 celery stalk, cut in 1/2
Red Wine Jus
1 cup red wine
1 cup beef stock
2 sprigs thyme
2 bay leaves
Salt and freshly ground pepper, to taste
Let prime rib roast sit at room temperature for 1 hour before cooking. (The roast will cook more evenly.)
Preheat oven to 425 degrees F.
Pat roast dry with paper towel and season generously with coarse salt and crushed pepper. Transfer to roasting pan with rack. Add onion, head of garlic, carrots and celery to pan.
Cook roast for 30 minutes at 425 degrees F. Then reduce temperature to 300 degrees F. For rare roast, cook until internal temperature reaches 135 degrees F., about 2 to 2 1/2 hours, depending on size of roast. Alternatively, cook until your preference of doneness. (Note: meat will rise 10 degrees in temperature as it rests.)
Loosely tent roast with foil. Let rest for 25 to 30 minutes before slicing.
To make the Red Wine Jus: Skim excess fat from juices in roasting pan. Transfer pan (with vegetables) to stove top and heat over medium heat. Deglaze pan with wine and stock, stirring to incorporate pan drippings. Add thyme and bay leaves. Bring to a boil. Simmer until sauce reduces by half. Taste adjust for seasoning. Strain jus and serve with roast.
Yield: 8 to 10 servings.