- Resting the Meat:
- Once the prime rib reaches the desired internal temperature, remove it from the oven.
- Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier roast.
- Making the Au Jus or Gravy:
- While the prime rib is resting, place the roasting pan with the vegetables and drippings on the stove over medium heat.
- Add the beef broth and red wine (if using) to the pan, scraping up any browned bits from the bottom.
- Strain the liquid into a saucepan, discarding the solids, and bring it to a simmer. Let it reduce until slightly thickened. Season with salt and pepper to taste.
- Carving and Serving:
- After the prime rib has rested, remove the bones by cutting along the contour of the meat. Then, slice the meat into desired thickness.
- Serve the prime rib slices with the au jus or gravy and horseradish sauce on the side.
Tips:
- For added flavor, you can insert slivers of garlic into small incisions made throughout the roast before seasoning.
- If you prefer a crustier exterior, you can increase the initial roasting temperature to 500°F (260°C) for the first 20 minutes, then reduce to 325°F (163°C) for the remainder of the cooking time.
- Use a meat thermometer to ensure the perfect doneness. Remember that the internal temperature of the meat will continue to rise by about 5°F (3°C) while resting.
- For a festive touch, garnish the serving platter with fresh rosemary sprigs and cranberries.
