Woods’ Family Prime Rib

Ingredients

1. 14 lb full standing rib roast, 7 bones (ask your butcher to remove roast from bones, but save bones)
2. 1 cup of your favorite gin
3. 4 tbsps of kosher salt
4. 8 ea crushed garlic cloves
5. 1 X recipe of prime rib rub
6. ½ cup of oil
7. 1 lb of large peeled carrots, diced
8. 1 lb of celery, diced
9. 1 lb of large yellow onions, diced
10. 6 oz can of tomato paste
11. 3 cups of red wine
12. 3 cups of beef stock
13. 10 ea sprigs of fresh thyme
14. ½ bunch of Italian flat leaf parsley
15. 3 sprigs of fresh rosemary
16. Mercy Chefs Prime Rib Rub

Directions

For the rub:

Step 1:
In a medium mixing bowl, add all ingredients and mix thoroughly.

For the prime rib:

Step 1:
Score the fat side of the roast in diamond formation about a ½ inch deep.

Step 2:
Tie roast to the bones.

Step 3:
Evenly pour gin over the entire fat. (Note: The gin will start to break down the fat.)

Step 4:
Sprinkle kosher salt on the entire fat cap and push the crushed garlic cloves randomly into the slits of the fat cap. Leave uncovered in the refrigerator overnight.

Step 5:
In a roasting pan on the stovetop over medium to high heat, add oil and then the diced carrots. Cook the carrots until they start to brown and then add the diced celery. Cook for a couple of minutes and then add the diced onions.

Step 6:
Once the onions begin to caramelize, add in the tomato paste and lower to medium heat. Continue to stir and cook for about 5 minutes.

Step 7:
Meanwhile, rub the Mercy Chefs Prime Rib Rub all over the fat cap and sides (optional) of the roast.

Step 8:
Deglaze the roasting pan with red wine using a wooden spoon to scrape the bottom to lift off the flavor.

Step 9:
Add the beef stock and stir thoroughly. Add all herbs. Bring to a boil; then add the roasting rack to the pan and place the roast on the rack.

Step 10:
Cook at 250°F until internal temperature is 100°F. Then increase oven temperature to 425°F and cook to the desired doneness (preferably 125°F for medium rare).

Step 11:
When done, remove the roast and let it stand for 15–20 minutes. (Meat will continue to cook with the internal temperature rising to about 10°F.)

Step 12:
Meanwhile, strain the au jus and discard the vegetables and herbs.

Step 13:
Cut prime rib into 1-inch thick slices and serve with the au jus for dipping.