Prime Rib Roast made easy, with gravy

Cooking a prime rib roast is so very easy to do and always turns out great. It's as simple as seasoning the roast, cooking the roast, and serving the roast. The longer you cook it, the more well done it gets. Although I prefer medium rare, today I am cooking this roast medium, and making some delicious gravy - hope you enjoy it :) 0:00 Prime rib introduction 0:30 Preparing your roast 4:51 Cooking your roast 12:25 Making your gravy 16:47 Taste test Ivo’s Prime Rib Roast recipe Ingredients • 1 prime rib roast • 1 tsp of salt per lb. of prime rib roast • Optional black pepper to taste • Mustard - enough to coat the prime rib roast • 1 clove of garlic, sliced • 5 TBSP extra virgin olive oil (EVOO) • 5 TBSP butter • 1 – 2 small to medium sized potatoes, cut into wedges, then cut the wedges in half • 1 medium to large size onion, cut in quarters (i.e., cut in half, then cut the halves in half) • Optional corn starch for thickening gravy, but this should not be needed Process • Remove roast from fridge. Sprinkle salt all around it, on all sides. (Sprinkle optional black pepper on all sides, to taste). • Rub mustard on all sides. • Place slices of garlic on top • Let stand at room temp for 1 – 2 hours • Preheat oven to 250 degrees F. • In a Dutch oven (or similar pot), add the EVOO and butter. Cook the roast for 2 – 3 minutes per side, just to sear/brown the edges • Then add the potatoes and the onion in the Dutch oven/pot, place them all around/beside the roast • Place Dutch oven/pot into the oven (no lid), and for medium doneness, cook until the internal temp of the roast beef reaches 130 - 135 degrees F (for rare, cook till internal temperature reaches 120 – 125 degrees) (Cook times will vary as each oven is different, but for my 6 lb. Prime Rib Roast, it took 1 ½ hours to cook, which is 15 minutes per lb.) • Remove roast and let it rest, tented (covered) with foil, for 15 minutes, up 45 minutes. Meanwhile, you can make the gravy • After you remove the roast, there will be liquid/juices there, and the potatoes and onion will also be cooked. With an emersion blender, blend the potato pieces, onion pieces and juices all together to form a thick gravy. • Taste for saltness – if more salt is needed, then add 1 – 2 TBSP of dark soya sauce. This will add some color as well as saltiness. • Slice the prime rib into ½” or 1/4” slices – or alternately, slice it as thin as possible, depending on your preference • Serve with the gravy and enjoy 😊 Notes: • If you use 2 potatoes, the gravy will be extra thick • If for some reason your gravy is not thick enough to your liking, you can add corn starch. Simply mix 1 tsp of corn starch to 1 tsp of water and mix to dissolve and add to the gravy) • You can also season the prime rib the night before you plan on cooking it. In fact, this would be best if you can do it. The all you do is take it out of the fridge 1 – 2 hours before cooking it, so it can come up to room temp. My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!