Alaea Salt Seasoned Prime Rib Roast

5 lb. prime rib roast
2 tbsp. Hawaiian Alaea salt
6 clove garlic (roughly chopped)
1 tsp. black pepper or peppercorns
1 tsp. rosemary (roughly chopped)
2 tbsp. thyme (roughly chopped)
1 cup red wine
2 ½ cup beef stock
2 sprigs of thyme
horseradish

Preheat oven to 425° F. Make sure rib roast is at room temperature. In a food processor, pulse together the salt, garlic, peppercorn, and herbs. Rub mixture on prime rib roast. Place on oven rack and roast for 15 minutes. Lower oven temperature to 325° F, cook about 15 minutes per pound. Using a meat thermometer inserted in the middle, make sure the temperature reads 120° F for medium rare or 130° F for medium. Remove, set aside, and let it rest for at least 20 to 30 minutes before carving.

To make jus, add wine to saucepan and reduce on high heat for 5 minutes until wine has thickened. Add beef stock, 2 sprigs of thyme, and reduce another 10 minutes. Taste the jus, then gradually add pan drippings to the reduction (making sure it doesn’t get too salty). Avoid adding large chunks of salt. If the jus does get too salty, add a little beef stock until the flavor has evened out. Serve by carving meat at the table, adding a dollop of horseradish on the side.

Recipe By:

Chef Joanne Chang

Prep + Cook Time:

2 hrs 30 mins

Serving Size:

6 Servings

As featured in…

Aug. 24, 2011 Coupon Book