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Chef John's Perfect Prime Rib

Reviewed: Dec. 24, 2013
I had a great result. Preheated to 500...(hint to the one that complained of a smoking oven, a clean oven should prevent this, I learned the hard way lol.) My roast was exactly 5 lbs. 5x5=25 and I added 5 minutes to err to the side of caution. Solid 2 hours later, removed from oven, set aside and lightly covered in foil while I made the "jus" that he also has a recipe for here. The meat was a perfect tender pink throughout and just delicious. The jus took it over the top. This was my first prime rib but it sure won't be my last. I couldn't have asked for a better result.
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Beef Au Jus

Reviewed: Dec. 24, 2013
A ribeye prime rib roast will render a lot of fat out. Not wanting to use that much fat, I lifted the meat out of pan and poured all the drippings into a tall narrow plastic cup. I was able to ladle the fat off very easily. I then used just two tbls of the fat (discarding rest) in a skillet and proceeded to follow this recipe. I only used one can of good beef broth as I had a lot of meaty drippings despite having gotten rid of all the fat (about a cup or more!). The results were magnificent and still rich and decadent despite losing all that fat. It made an ample amount of the most delicious "jus" you've ever tasted. Not a real thick gravy, not a real thin pure jus either, but fantastic nonetheless.
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