Prime Rib Roast With Au Jus!
Chop enough fresh Rosemary to equal two tablespoons
1
Press three cloves garlic
2
Combine garlic, rosemary, 1/2 tbsp salt, 2 tsp black pepper and 2 tbsp extra virgin olive oil in prep bowl; whisk well.
3
Pat 3 lb prime rib roast dry; use 8” chef Knife to carefully score fat cap
4
Rub roast all over with your seasoning paste
5
Pour 3 cups EACH beef broth and water. Into 6-qt. Enameled Cast Iron Dutch Oven
6
Place roast on top of trivet in Dutch oven.
7
Insert probe from Instant-Read Food Thermometer into the center most portion of your roast.
8
Bake at 450° for 15 minutes, lower the temperature to 325° and roast until digital thermometer shows 10° under your desired temperature.
9
This is our desired temperature. Remove roast from oven.
10
Place on cutting board, tent with foil and let rest for at least 30 minutes.
11
Meanwhile, bring all of the juices to a boil, reduce for 5 minutes.
12
Time to slice your roast!
13
Serve with au jus, this prime rib goes great with the creamy mashed potatoes with horseradish, recipe link below!
What you'll need
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8” chef Knife
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Garlic Press
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8” chef Knife
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6-qt. Enameled Cast Iron Dutch Oven, Blue
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Instant-Read Food Thermometer
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Wood Cutting Board
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