Classic Prime Rib Roast with Pan Jus

Serves 6-8 persons - note: two people per rib

Ingredients:
1    4 rib /8-9 lbs. Rib roast
4-5 Tbsp    Olive oil
Coarse sea salt and freshly cracked black pepper 

Method:
Purchase your roast 1 or 2 days in advance and place it in the fridge uncovered. Cut the ribs off of the roast and then using butcher twine tie them together again.  Ask your butcher to do this for you as this will make it easy when carving the roast.  Before putting the roast in the oven remove it from the fridge and let it reach room temperature. Pre heat the oven to 550 degrees F. Coat the roast with oil then season with salt and pepper generously. Place the roast bone side down in a roasting pan and into the oven for 15-20 minutes to braise and brown. Then reduce the temperature to 300 degrees F.  For best results use an internal thermometer. For med. rare 130 F. or approximately 3 hours, medium 140 F. add a half hour or so. Well done is too much in my opinion but if you must, bring the internal temperature to 160 F. When the roast is done to your preference remove from the oven and cover with tin foil and let stand for 30 - 45 minutes before carving.

Pan Jus  

Ingredients:
1 cup Red wine
2 cups Beef stock
1 Tbsp worcestershire sauce

Method:
Remove most of the fat from the roasting pan and use it for making Yorkshire puddings in a muffin pan. Then place the pan on the stove on med-high heat. Add the wine and de-glaze the pan using a wooden spoon. Bring wine to a boil and reduce by 1/3 then add the stock, worcestershire and reduce heat to low. Simmer for 5-6 minutes then strain into a gravy bowl.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

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