8 September 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Beef Prime Rib
Life is short; so it's time to enjoy a decadent and succulent prime rib.
This recipe for Beef Prime Rib is the perfect showstopper for your next lunch with friends, it’s delicious and really does have a wow factor.
Not one for the vegetarians this dish is all about the meat. Considered one of the best cuts of meat this dish is succulent and the beef should be blush pink.
Serve it with our Billy Cabernet or The Trip.
What you’ll need:
2.5 kg standing rib roast / prime rib, bone-in
1 onion, unpeeled, quartered (brown, yellow, white)
1 head of garlic, unpeeled, halved horizontally
5 sprigs thyme
3 sprigs rosemary
GARLIC HERB BUTTER:
10 tbsp unsalted butter, softened
5 garlic cloves, minced
2 tsp finely chopped fresh rosemary (or 1 tsp dried)
2 tsp finely chopped fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper
RED WINE SAUCE:
1 1/2 cups beef broth/stock, low salt
2 1/2 cups dry red wine
1 tbsp cornflour/corn-starch
Bring Beef to room temp: Take the beef out of the fridge 2 – 3 hours before cooking to bring to room temp. Pat dry with a paper towel.
Preheat oven to 240C (standard) or 220C (fan/convection). Adjust the shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Roasting bed: Place onion, garlic, and herbs in a heavy-based ovenproof roasting pan.
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C (100°C fan).
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan until the internal temperature is 48°C in the centre for medium-rare. Start checking the internal temp early.
Rest: Transfer beef to a plate. Cover loosely with foil and rest for 20 – 30 minutes. The internal temperature will rise to 52°C (which is medium-rare).
Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with mash and fresh greens.
Red wine sauce:
Place pan with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups of liquid.
Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. The sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
Strain into a bowl, pour into a sauce jug.