Step 1. When you get your prime rib from your butcher, ask them to cut the rib bones away from the meat but to tie them back on to the roast. This will keep the meat extra flavorful but make it easy to slice and serve after it is roasted.
Step 2. Remove your meat from the fridge and allow it to sit out for about an hour. In a bowl, combine the butter, thyme, sage, pepper, salt and garlic. Rub the mixture all over the meat.
Step 3. Preheat your oven to 480 degrees Fahrenheit. Place the beef bone side down on a roasting pan. Place the roast in the oven for 20 minutes.
Step 4. Remove the pan from the oven. Set your ThermoPro thermometer to 5-10 degrees below the final temperature you want the internal temperature of your meat to be. For a rare prime rib, set the temperature to around 117-120 degrees Fahrenheit. We used our TP17 which has 2 probes and inserted the probes into the top and side of the roast.
Step 5. After you place the probes into the meat, lower the temperature of the oven to 325 degrees and place the meat back in.
Step 6. After about 60 minutes, check the meat.
Step 7. If you are using a shallow pan, you can remove and discard some excess fat that has accumulated at the bottom of the pan so that it doesn’t spill over the sides.
Step 8. Place the meat back in the oven until the internal temperature is reached. For a medium rare roast, it will take around 11-13 minutes per pound.
Step 9. Refer to your ThermoPro thermometer for an accurate internal temperature and remove the roast from the oven when the desired internal temperature is reached. Set the meat aside and tent it with foil while you make the sauce.
Step 10. Pour off any liquid fat from the roasting pan, reserving any browned bits on the bottom of the pan. Scrape the browned bits into a small saucepan or skillet and heat over medium heat. Once it begins to bubble, slowly whisk in the broth.
Step 11. Add the crushed cloves of garlic and sage leaves and bring to a boil. Reduce the heat to a simmer and allow to simmer for a minute or so.
Step 12. In a small bowl, combine the flour and a few spoonfuls of the sauce in order to form a slurry. Pour the slurry back into the pan and whisk until the sauce thickens up slightly just enough to coat a spoon.
Step 13. Remove the pan from the heat and press the sauce through a strainer. Season with salt and pepper to taste and set it over a burner so it can be warmed up right before pouring on meat.
Step 14. Remove the twine from your roast. Slice the roast according to your preferences. Heat the pan sauce and spoon the sauce over the sliced meat. Serve alongside your favorite roasted vegetable or side dishes.
CM Area 02
