Foolproof Prime Rib with Au Jus and Mushrooms
Christmas dinner tradition. This is always perfect. I often remove the mushrooms and serve in a different bowl, and I always have to make a huge pot of gravy because we LOVE this gravy. Leftovers are never a problem. Even leftover gravy is used for french dip sandwiches on hoagie rolls and shaved roast beef from the deli.
Christmas dinner tradition. This is always perfect. I often remove the mushrooms and serve in a different bowl, and I always have to make a huge pot of gravy because we LOVE this gravy. Leftovers are never a problem. Even leftover gravy is used for french dip sandwiches on hoagie rolls and shaved roast beef from the deli.
- Carbohydrate 4.98940312497659 g
- Cholesterol 268.609485583333 mg
- Fat 103.478364602494 g
- Fiber 0.488751039254937 g
- Protein 62.1602713433055 g
- Saturated Fat 42.755517029583 g
- Serving Size 1 1 Serving (557g)
- Sodium 233.493263333298 mg
- Sugar 4.50065208572165 g
- Trans Fat 12.5346046016656 g
- Calories 1219 calories
Step-by-step
- Have butcher cut ribs away from roast and tie back for easier carving.
- START IN EARLY AM (6 OR 7).
- Let rib roast stand for at least 2 hours until room temperature.
- Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt & pepper.
- Place meat in iron skillet, fat side up.
- Place in cold oven; turn on to 350° for one hour.
- Turn off oven.
- DO NOT PEEK OR OPEN OVEN AT ALL!
- let sit all day until oven is cooled down completely this will take at least 5 hours
- For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
- Med Rare- 1 hour before serving turn on for 30 minutes (then turn off oven) leave in oven for 30 minutes. Well done- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes
- Gravy: Remove meat from skillet.
- Put all gravy ingredients into skillet except cornstarch and water.
- Scrape bottom of skillet to remove bits from pan.
- When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.
Starting the roast in a completely cold oven rather than a preheated one changes how proteins contract. Gradual thermal transfer allows the exterior fat to render slowly without seizing the muscle fibers, yielding uniform doneness from edge to edge. Letting the five-pound standing rib reach room temperature for at least two hours beforehand is non-negotiable for this method, as a chilled center absorbs heat unevenly. Once the initial one-hour exposure at three hundred fifty degrees finishes, turning the appliance off traps ambient heat inside. Refraining from opening the door maintains the thermal mass required for the five-hour resting phase. Deglazing the iron skillet builds the pan sauce. Scraping up the caramelized fond incorporates concentrated umami compounds into the water, bouillon, and mushrooms. Starch molecules gelatinize when heated, so introducing the cornstarch mixture gradually lets you control viscosity without forming lumps. Leftover slices and extra gravy keep well for subsequent meals, easily transforming into quick French dip sandwiches later in the week.
