Stove top Prime Rib
Have you ever wanted to try cooking the king of all meats…a standing prime rib roast but were to afraid to tackle it because you had no idea of how to cook a prime rib for fear of over cooking or under cooking it and ruining that pricey cut of beef…me too! Well, have no fear…Chef Jorge has created a recipe that ensures delicious success and delivers an amazing punch of juicy flavor!
The trick to the success is two things…cooking it stove top the waterless way in the Kitchen Charm cookware and Chef’s secret ingredient, which he has never shared until now…he adds marsala wine to deepen and bring together all the savory flavors.
This prime rib roast is worthy of your holiday table! Over the next few days we’re sharing with you additional recipes to complete a menu for your holiday dinner to share with loved ones. The menu starts with Chef’s stove top prime rib accompanied by petite smashed potatoes, fresh asparagus and for dessert red velvet cake balls. Does this sound like a delicious Christmas dinner menu to you?
Stove top Prime Rib
- 5 lb Standing Rib Roast
- 2 Tsp Garlic powder
- 2 Tbl Sea salt
- 2 Tbl Fresh cracked black pepper
- 2 Tsp Fine chopped fresh rosemary
- 2 sprigs fresh rosemary
- 5 Cups Au Jus
- 2 Packages Au Jus mix
- ½ Cup Marsala wine
6 quart sauce pan with cover & 2 quart sauce pan.
- Take prime rib out of fridge and let sit for 30 minutes.
- In the 2 quart sauce pan mix Au Jus mix with the two and half cups of water. Add lid with Redi temp valve open and heat for 6 minutes on medium high until valve whistles. Turn heat off.
- In a bowl mix Garlic powder, salt and pepper and chopped rosemary.
- Rub seasonings on all sides of prime rib roast.
- Place seasoned prime rib in the 6 quart pan add 1 cup of the Au Jus, add lid with Redi Temp valve open. Turn on medium high temperature for 15 minutes or until Redi temp valve whistles.
- Turn prime rib roast over and add rosemary sprigs and Marsala wine, along with an additional 1 cup of the au jus. Close valve and reduce heat to medium and cook for 30 minutes.
- Add the last half of cup of au jus, replace lid and cook an additional 30 minutes.
Turn heat off and let rest for 8-10 minutes. This will be a perfect medium rare Prime Roast. If you desire it to be more of a medium add an additional 5 minutes of cooking time.
Once you remove the meat to slice it. Stain the au jus and it will be ready to serve alongside your meat.
If the au jus is to strong for your palette add a ¼ cup of water to thin the flavor down.
Life is Delicious