January 4, 2011 by Sara Kreidler
Toby made an awesome, sweet and spicy prime rib for Christmas day dinner. Sadly, this picture of the roast pre-cooking is all I have because I got distracted. The final roast was gorgeous and delicious. We served it with gravy made from the pan drippings (thanks grandma!) and mashed potatoes, green beans, and salad.
Adapted from All Recipes
- 1/2 cup brown sugar
- 2 teaspoons ground cumin
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 1/4 cup chili powder
- 2 tablespoons kosher salt
- 1/4 cup soy sauce
- 1/2 cup chili powder
- 3 tablespoons Cajun-style blackened seasoning
- 6 pounds prime rib roast (ask your butcher to cut the rib bones in one piece from the bottom of the roast but to wrap the rib bones up with the roast to take home with you)
- 2 cups water
- 2 cups beef broth
- 1 cup warm water
- 1 tablespoon flour
- In a small mixing bowl, combine the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate bowl, mix together 1/2 cup chili powder and Cajun seasoning. Set aside.
- Unwrap the roast and bones. As mentioned above, you should ask your butcher to cut off the rib bones but wrap up the roast with the bones; you want to cook the roast on top of the rib bones, but the roast is easier to carve if the rib bones have already been removed. Place the roast on top of the rib bones and use kitchen twine to tie the roast to the rib bones. If you prefer your roast bone-in, just skip this step.
- Allow roast to come to room temperature for 2 hours before cooking.
- Place the roast in a roasting pan with the bones down. Rub the roast all over with the soy sauce mixture. Next, rub and coat the roast with the Cajun seasoning mixture. Let marinate for at least one hour.
- Preheat the oven to 500 degrees F.
- Place pan into the oven. Roast uncovered for 15 minutes, then add water to the bottom of the roasting pan. Reduce oven temperature to 300 degrees F and roast for 1 hour and 10 minutes, or until the internal temperature of the roast is at least 130-140 degrees F (this temperature range produced a medium rare roast; cook to 145-155 degrees F for medium).
- Remove roast from oven and transfer to a platter. Place a loose-fitting “tent” of aluminum foil over top of the roast to help keep the roast warm (do not tightly crimp the foil around the platter because this will cause the roast to steam under the foil; instead, lay the foil loosely on top, like a blanket). Let the roast stand for 30 minutes before carving to let the juices settle.
- While the roast is resting, heat beef broth in a small pan over medium heat. While the broth is warming, combine water and flour in a clean jar or other container with a tight sealing lid. Shake vigorously for one minute and set aside (my grandma calls this mixture “slurry” and it’s great for thickening up gravy and stews). Transfer the roasting pan to the stove top and warm over medium heat. Slowly ladle hot beef broth into the roasting pan, and use a wooden spoon to scrape the bottom of the pan to loosen up cooked-on bits. Slowly add slurry as needed (you may not need to use the entire cup) to the mixture and simmer until the right consistency is achieved for gravy. If it gets too thick, add more broth. Transfer finished gravy to a warm gravy boat for serving.
- Cut twine from around the roast and remove and discard the bones. Carve roast into thick slices and serve with gravy.
- If you have leftover Cajun seasoning like we did, transfer it to an airtight container and store in the pantry to later use; it’s great rubbed on steak or chops.