Premium Prime Rib Roast

Premium Prime Rib Roast Dinner

So my first time making prime rib at home... and it turned out to be sooo delicious!!! We combined a Bobby Flay Food Network Recipe with a Beef pamphlet from Costco to make this prime rib roast. Here is a summary of the recipe...

Ingredients:  (Serves 4)

Prime Rib:
1.8kg (or 4lb) premium prime rib with bone
3 cloves of garlic, thinly sliced
salt and coarsely ground black pepper
dry garlic and herb rub
Thermometer

Side Dish:
2 medium Russet potatoes, peeled and chopped
5g butter
20mL half and half cream
salt and pepper
1 medium carrot, chopped
3 baby zucchinis, chopped
handful of mini portabella mushrooms

Gravy:
1 can of Campbell's or generic brand clear beef stock
2 tbsp of corn starch
10mL of water

Directions:
1. Before cooking, take the prime rib and let stand at room temperature for about 30 minutes
2. Preheat oven to 275 degrees F
3.Wash and pat dry prime rib with a paper towel. Make sure it is completely dry to ensure nice browning later. Then cut small slits into the all over the surface of the prime rib and fill each slit with slices of garlic. Then season with salt and pepper, garlic and herb dry seasoning liberally.
4. On a pan with a little bit of oil, seared or brown the prime rib on all sides. Then place the prime rib on a roasting pan with a rack. (The rack is to ensure even heat distribution when cooking). Roast prime rib at 275 degrees F for approximately 2-2.5 hours for medium rare or until center reaches 125-135 degrees F. (I find it needs to be constantly check for internal temperature around 1.5-2.5 hours to make sure you don't over cook it)
5. At about 1hr into roasting, add largely chopped carrots and zucchinis to the roasting pan. Continue roasting.
6. Peel and chop potatoes. Boil potatoes in water with 2-3 garlic slices for approximately 30-40 minutes. (or until soft by poking with a chopstick). Then drain water.Smash potatoes with a spatula or fork. Add butter, half and half cream to the desired creaminess. Mix. Season with salt and pepper. Mix.
7. When the prime rib reaches internal temperature, remove prime rib from the oven and cover with tin foil. Let stand for at least 15 minutes before carving.
8. Meanwhile pan fry mini portabella mushrooms. Bring 1 can of beef stock and 1 cup of water to boil. Add  the beef fat from the bottom of the roasting pan, and portabella mushroom sauce into the stock. Add premixed corn starch-water mixture and stir. Adjust desired gravy thickness with more or less corn starch.
9. Serve gravy on mashed potatoes and prime rib with vegetables and enjoy! =)

Put garlic slices into small slits all over the prime rib. Season with salt and pepper and garlic and herb seasoning. Sear all sides of the prime rib on a pan.

After browning.

Add chopped carrots and zucchinis after 1 hr of roasting.

After the internal temperature reached, let stand for 15 minutes before carving. This ensure the juices stay within the meat.