Stinking Rose Prime Rib
This recipe is from the Stinking Rose restaurant in San Francisco.
- 6-pound boneless prime rib roast
- 2 Tbs minced fresh rosemary
- 1 Tbs minced fresh thyme
- 8 cloves garlic, minced
- ½ cup olive oil
- ⅓ cup dry white wine
- 1 cup beef broth
- 2 tsp fresh ground black pepper
- ½ cup course sea salt
Preheat oven to 300ºF. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper and stir to form a thick chunky mixture.
Place the rib roast in a roasting pan and pour the herb mixture over the top, rubbing it into the meat with your hands until the entire roast is covered with bits of garlic and herbs. Be sure that the sea salt is scatter evenly over the roast.
Roast for 3½ to 4 hours until the center of the roast registers 135 ºF for medium-rare. If the crust browns too quickly, tent the roast loosely with aluminum foil. Remove from oven, transfer to a platter, and cover loosely with aluminum foil.
Au jus: Pour pan juices into a glass measuring cup and place in the freezer for 10 minutes. Scrape congealed fat off the top, returning the juices plus 1 Tbs of fat to the roasting pan.
Place roasting pan over medium heat, stirring to scrape up the browned bits from the bottom of the pan. Add the wine and broth and simmer to reduce liquid by half. Season with pepper. Serves 8.