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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired). | 2. Cover roast, and refrigerate overnight. | 3. The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast). | 4. Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes. | 5. Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!). | 6. Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones. | 7. Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F). | 8. After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time. | 9. *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven. | 10. Remove meat to a carving board. | 11. Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out). | 12. While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat. | 13. Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits. | 14. Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes). | 15. Add salt and pepper to taste. | 16. Slice roast (just before serving!) and drizzle with some of the juice. | 17. *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time. | 18. --------------------------------------------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
center prime rib roast	3 -4	lb	marbled trimmed cut	0.0	0.0	0.0	0.0
garlic clove	8		sliced	0.0	0.0	0.0	0.0
black pepper			ground	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
white wine	1/2	cup		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.