Best Prime Rib Roast for 8

Ingredients and Weight:

• 4-bone prime rib roast (about 8 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon olive oil
• 2 carrots, peeled and cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 2 onions, cut into 2-inch pieces
• 4 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup dry red wine

Preparation Time:

30 minutes

Cooking Time:

2-3 hours

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Season the prime rib all over with salt and pepper.
3. Place roast in a large roasting pan lined with a wire rack.
4. Arrange carrots, celery, onions, and garlic around the roast.
5. Roast for 15 minutes at 425°F, then reduce heat to 350°F (175°C).
6. Continue roasting for 2-3 hours, or until a meat thermometer inserted into the thickest part of the roast reads 125°F (52°C) for medium-rare.
7. Remove roast from oven and let rest for 30 minutes before slicing and serving.
8. Meanwhile, make the au jus by adding beef broth and red wine to the roasting pan. Bring to a boil and cook until reduced by half.

Nutritional Information:

• Calories: 350 per serving
• Fat: 20 grams
• Protein: 35 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Tender and juicy prime rib
• Flavorful roasted vegetables
• Rich and savory au jus

User Comments:

• "This prime rib was the best I've ever had! The meat was so tender and flavorful."
• "The roasted vegetables were a great addition to the meal. They added a nice touch of sweetness."
• "The au jus was the perfect dipping sauce for the prime rib."

Special Precautions and Tips:

• To ensure even cooking, let the prime rib come to room temperature for about 30 minutes before roasting.
• Do not overcook the prime rib. The internal temperature should read 125°F (52°C) for medium-rare.
• If using a smaller roast, reduce the cooking time accordingly.
• Serve the prime rib with your favorite sides, such as mashed potatoes, asparagus, or roasted carrots.