David Hira’s FAMOUS Prime Rib Roast
This is the most delicious prime rib roast you will ever have! That said, you can’t leave out a step. The right roast makes a big difference. The 3 days of dry aging? Imperative. The seasoning? Don’t skip or add anything! Most of all, check your oven’s temperature with a thermometer days in advance to be sure that it the oven is accurate. Lots of ovens are not accurate. It is a MUST. Good luck!
- 1 6-7 lb. Prime Rib Roast (no bones) preferably from the loin end. Look for it to be well marbled with fat throughout the meat. I use Costco’s Prime Rib Roast.
- Canola oil or Olive oil, to coat roast
- 3 large carrots – cut into 1” pieces
- 2 yellow onions – quartered
- 2 cups of water
- Horseradish for serving to your guests (I like creamy myself!)
Seasoning Mixture: (combine these in a small bowl)
- 1 tablespoon dried thyme.
- 1 1/2 tablespoon dried crushed rosemary
- 4 tablespoons freshly cracked tri-color pepper
- 1 1/2 tablespoons granulated or powdered garlic
- 1 1/2 tablespoons granulated or powdered onion
- 3 tablespoons kosher salt
Au Jus (Gravy):
- 3/4 Cup of Red Wine (Any kind – I use pinot noir)
- 1 Beef Bouillon Cube dissolved in 1 cup of boiling water
- 4 Fresh Sage leaves OR 2 tablespoons of crushed sage spice
- Pan drippings MINUS the onions and carrots
- 1/2 cup of flour
3 Full Days prior to cooking: Age the Meat
This is the most important step! “Aging” is a natural way to breakdown the chewy fibers and muscle that may be in the meat. Aging is simple: Remove any plastic wrapping or butcher’s paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. (A “broiler pan” works fine.) The rack is essential. Place dry paper towels on top of the roast to help to draw moisture away from the meat. Place in a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. (measure with a refrigerator thermometer.) Change the towels daily for 3 days days. The meat will become dark and dry on the 3rd day. You’ll notice the difference!
3 Hours Prior to Cooking (6-7 hours prior to serving)
Gently slice 1/2” deep lines across the entire roast creating a “diamond pattern” (approximately 1-1/2” inches apart). Do this on all sides and on the ends. Rub the roast down with oil on all sides. Then rub the seasoning mixture all over the roast and INTO the slits. This rub should be plentiful and thick all around the roast and into the slits.
Important: Once seasoned let the roast sit out on the broiler pan or rack for 2-3 hours prior to putting it in the oven. Meat should always be room temperature before cooking.
Cooking the Roast
Preheat the oven to 250 degrees. Make sure the oven is at 250 degrees prior to putting the roast in the oven.
On a deep cookie sheet or in a large roasting pan, spread out the carrots and onions to about the size of your roast. Set the roast ON the carrots and onions with the FAT SIDE OF THE ROAST UP. Add 2 cups of water into the pan.
Place a GOOD meat thermometer into the the thickest part of the roast. Place the pan with the roast into the oven with the dial of the thermometer facing the oven’s window so you can see it without having to open the oven. Close the oven and immediately reduce the temperature to 200 degrees.
Note about cooking times:
My 6.12 lb. roast (weight prior to aging) took approximately 3 hours to cook up to 120 degrees internal temperature. I recommend an electronic meat thermometer with an external probe reader. The probe goes in the meat and the probe is attached to a cord that comes out of your oven and sits on top of your oven. It can be set to “beep’ when the roast reaches 120 degrees internally.
When the roast has reached 120-122 degrees on the thermometer, carefully remove the roast on the pan. Set it somewhere safe and immediately cover it loosely with foil. (This important. The meat is still cooking even though it is out of the oven. Do NOT remove the thermometer!)
Let the roast “rest” like this for 15 minutes. While the roast is “resting”, turn up the oven to 500 degrees.
After 15 minutes has passed do two things:
- Drain the liquid from the pan into a frying pan.
- Remove the foil and return the roast to the hot oven for 15 minutes
You’ll be making the au jus once your return the roast to the oven.
Au Jus: This is NOT traditional, but it works!
- Pan drippings from roast, about 1 1/2 cups
- 3/4 cup red wine
- 1 cup of beef boullion dissolved in boiling water OR beef stock
- 1/2 cup of flour
- Freshly cracked black pepper
- 4 sage leaves OR 2 tablespoons of crushed sage (spice)
Into the roast pan’s drippings that you’ve poured into the frying pan, crinkle the sage leaves in your hands and then add it (or the crushed sage) to the liquid. Bring to a boil on the stove. Whisk in the flour slowly. Turn down the heat to medium-low and constantly stir for about 5 minutes. Slowly add in the beef bouillon (or beef stock) and the red wine. Keep stirring. Crack in some black pepper. Put into a gravy boat for guests to “add their own”.
Now that the roast has been at 500 degrees pull it from the oven. (Careful!) Move the roast to a cutting board (I put my cutting board into a larger baking pan to catch the juices.) Carefully remove the meat thermometer (juice may spurt out). Carefully cut your roast into whatever thickness you’d like!
Serve with creamy horseradish on the side and your au jus. We like a salad, potato (mashed garlic or baked) and brussels sprouts with our prime rib. Try making easy “popovers” to serve with this too! It’s a “bread” that is perfect for sopping up the juices from the prime rib.
Leftovers? Eat the meat cold on Hawaiian King rolls with horseradish or some cold au ju OR on english muffins instead of Canadian bacon for Eggs Benedict. Good luck!