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1
Gather your ingredients and materials.
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2
You will need a roasting pan, zester, mixing bowl, baster, chefs knife, meat thermometer and scissors.
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3
Firstly place your rib into the roasting pan (fat cap side up) and coat your meat in oil.
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4
This will help the seasonings stick to the meat and allow the flavor to saturate.
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5
Set the rib aside while you prep your herbs, spices and vegetables.
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6
Go ahead and zest your lemon and lime reserving the fruit for later.
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7
Mince your herbs up very finely.
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8
Now add the prepped herbs and spices to your roast.
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9
Be generous and use more than you think you should.
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10
Over seasoning will not hurt this cut of meat.
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11
Allow your meat to rest for several hours like this.
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12
Allow the meat to become room tempurature.
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13
You dont need to worry about bacterium, this will be nullified during the cooking process.
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14
Prepare your veggies.
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15
Peel the garlic, rough cut the carrots, celery and potatos.
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16
Slice the mushrooms and onions.
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17
Prepare your pearl onions.
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18
Add them all to the roasting pan.
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19
Prepare your beef stock.
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20
I like to add some fresh herbs and a little red wine to my stock.
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21
Allow stock to simmer with herbs and wine for roughly 20 minutes to allow the flavor to permiate the stock.
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22
Add the stock to your roasting pan until it is approxamatley 2 - 3 inches up the side of the roast.
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23
Pre heat your oven to 500F.
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24
Check your oven temp with a thermometer.
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25
Place your rib and veggies in the oven and let cook for 25 minutes.
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26
Note the fat cap will start to peel back and slighlty blacken.
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27
When this happens you are ready to remove the rib.
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28
Remove the rib and turn your oven back to 200F.
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29
Allow your rib to rest while you wait for the oven to cool.
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30
Make sure you check that the tempurature is actually 200 before moving to the next step.
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31
Place the rib back in the oven for 2-4 hours at 200F or until the internal tempurature hits 125F.
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32
Do not keep poking holes into your rib.
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33
Stick the therometer in and leave it.
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34
Remove the rib from the oven and pan and allow to rest on a cutting board for 10 minutes before slicing.
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35
The tempurature will come up another 5 degrees during this resting stage.
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36
Prepare your au jus while your meat rests.
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37
Take a little of the stock and throw it on a medium heat.
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38
Slice your rib how you would like.
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39
For rare, slice and serve.
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40
For medium rare - medium ladel the au jus generously over the sliced steak.
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41
For a well take your sliced steak and place it in the boiling au jus for 10- 15 seconds.
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42
Remove and serve.
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43
Ladel out the veggies along your plate.
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44
Reserve the remaining stock, veggies and left over meat to make a kick ass prime rib stew / soup.
