Save your best ‘red’ for this prime rib roast.
Mix all ingredients in bowl. Rub generously on roast…cover all sides. I let this set in the refrigerator overnight, but you could let it set for an hour if you’re short on time.
Preheat oven to 450 and roast the meat for about 15 minutes. Reduce the heat to 325 and cook for approximately 1 hr. Generally, 15 minutes per pound will give you a medium-medium rare roast. I rely on my meat thermometer. When it reads 125 I take the roast out of the oven. It will still cook out of the oven. Let it rest for about 15 minutes before carving.
I serve this with a decadently rich brandy cream sauce, (recipe is below), rosemary mashed potatoes and sautéed spinach with garlic.
Brandy Cream Sauce –
For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Return to heat and simmer, uncovered, for a few minutes until most of the liquid is evaporated. Then, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
Prime Rib Roast with Brandy Cream Sauce
- 1/4 c Cocoa (Sharfenberger is a good one)
- 1/4 c Finely ground coffee
- 1 Heaping teaspoon Madagascar vanilla paste
- Freshly ground black pepper
- 4-5 lb Prime rib roast (bone in)
- 1 T Sea salt