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Export 5 ingredients for grocery delivery
Step 1
Unwrap your prime rib. Place it on a cookie sheet, ribs down and let air dry for 1-2 days.
Step 2
Pre-heat your oven to 225F.
Step 3
Place the roast in an oven proof dish (it will need to withstand 500F at one point) and place it in the 225F oven.
Step 4
If you have a thermometer with a remote probe place it in the centre of the roast. If you don't then start checking internal temp after 2 hours. You are shooting for 125F internal temperature.
Step 5
When you get to 125F remove the roast from the oven. Let your roast rest for 30-60 minutes while your oven heats to 500F.
Step 6
While your oven is heating start preparing your gravy.
Step 7
Add the red wine to a saucepan and simmer briskly until reduced by half. Add your stock and reduce slightly.
Step 8
After the roast has rested for 30-60 minutes return it to the oven and blast it for 10 minutes to brown and crisp up.
Step 9
Remove from oven and remove roast from the pan. Spoon off all but 2-4 Tbsp of beef fat.
Step 10
Place pan on medium low heat. Add half as much flour as you left fat in the pan. If you have 2 Tbsp of fat, add one Tbsp of flour. Make a roux by stirring the flour and fat together. Cook, stirring constantly for about 1 minute. Add the warm stock/red wine mixture slowly, stirring constantly. Bring to a simmer. Adjust seasoning.
Step 11
Carve the bones out of the prime rib and cut into slices across the grain. Serve with gravy.
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