Prime Rib Roast

Chef David Blum
Known as the ‘Premium Kosher Roast’ for its rich and tender meat.


6 lb Rib Roast (bone in – ensure with the butcher that the ribs have been cut off but tied together)
2 tsp Fresh thyme leaves
2 tbsp Grainy Dijon mustard
2 tbsp Tomato paste
2 tbsp Canola oil
1 L Beef stock
1 Onion peeled and quartered
1/2 Bottle red wine
1 Head of garlic cut in half length wise
Kosher salt and pepper to taste


Remove roast from package and pat dry with a disposable cloth.  Season all sides, including bone side, generously with salt and pepper. Heat your oil in a large, sturdy pan on medium – high heat, carefully place your roast in hot oil searing all sides at least 2 minutes per side. You may need to provide balance with your tongs to ensure all sides are getting the hot oil massage.  
Place the seared roast bone side down onto a roasting rack or heavy duty casserole dish.  Massage the mustard and thyme all over the seared roast. Using the same pan from the searing process, deglaze the pan with the wine – scraping the bits from the bottom of the pan. Bring wine to rapid boil for 4 minutes, add beef stock and tomato paste. Return to boil and pour into bottom of roasting dish under the roast. 
Now for the crucial part, place roast (uncovered) into preheated oven at 325 .
Rare 1 hour 15 min  
Medium 1 hour 40 min
Well done 2.5 hrs
These estimated times are based on home ovens.  If using convection, reduce times by 15%. 


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