Cooked to perfection juicy, tender, and succulent Prime Rib covered in rich thick luscious gravy is the perfect way to celebrate this holiday season with those you love and love to feed. The meat is so so soft you can almost cut it using a fork. The drippings from the Bone-in Prime Rib and homemade beef broth goes great on the steak and sides such as mashed potatoes. Don’t forget to serve with your favorite style of dinner roll as your family will wipe their plates clean as they devour this easy to make fancy dish. When this warm, comforting savory meal hits the table your family will already be seated with looks of hunger and desperation exuding from their eyes with longing anticipation for the first bite.
Show the ones in your life how much they mean by watching the video and following the instructions below for money well spent on your next foodlicious adventure. If you love Prime Rib and only eat it on special occasions (like we do) fear not the attempt of making a fabulous meal, in the comfort of your own home, that will generate restaurant quality leftovers to keep the delicious meals occurring one right after the next. My family loves this recipe and I am so excited to share with each of you something that is my personal favorite. My husband loves to quote the Grinch during this celebratory feast as he himself carves the roast beast.
Serve with gravy.
In a bowl: combine all the rub ingredients together. Mix well. Set aside.
Pat the prime rib dry using a paper towel.
Rub the seasonings on the top and sides of the prime rib.
Place the prime rib on the oven rack.
Transfer the rack to the toaster oven in the position directly above the drip pan.
Save the drippings.
Add flour and whisk until no there are no lumps.
Slowly pour in the beef broth and wine; continue to whisk.
Whisk for ~3 minutes or until desired consistency.
Remove the prime rib, place in a safe location (prefereably indoors) and let it rest, uncovered, for an additional 20 minutes prior to carving.
Slice the prime rib to the desired thickness.
- Toaster Oven
- 5 lbs Bone-In Prime Rib
- 4 tbsp unsalted butter room temperature and softened
- 4 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 1 garlic head minced
- 1 fresh thyme sprig leaves only
- 1 fresh rosemary sprig leaves only & chopped
- 1 ½ cup no salt beef broth
- ½ cup red wine decent to good quality
- 2 tbsp all-purpose flour
- The Prime Rib smokes during intial phase of roasting. I highly recommend using this device outdoors or in an area that would be appropriate for grilling when following this recipe.
- Remove the prime rib from the refrigerator and let it sit at room temperature for at least 2 hours before roasting.
- Press the roast button. Preheat to 450°F (232°C) and set the time to 15 minutes.
- In a bowl: combine all the rub ingredients together. Mix well. Set aside.
- Pat the prime rib dry using a paper towel.
- Rub the seasonings on the top and sides of the prime rib.
- Place the baking sheet (cooking pan) in the toaster ovens lowest position (to catch the dripppings). Add ½ cup water to the baking sheet.
- Place the prime rib on the oven rack. Transfer the rack to the toaster oven in the position directly above the drip pan.
- Set the cook time to 20 minutes for rare, 30 minutes for medium rare, 40 minutes for medium. Add additional ~6 minutes pre-pound if larger than 5 lbs.
- Once desired degree of doneness achived turn off toaster oven (if not using timer).
- Let the prime rib sit in the toaster oven for 1 ½ hours. DO NOT OPEN THE DOOR!
- Note: The art of this dish comes from patience and participation. Keep a close eye and be ready with the temp gauge when time to open the door. For reference: rare (internal temp. 120°-125°F), medium rare (internal temp.130°-135°F), medium (internal temp. 140°-145°F).
- Open the door and confirm the anticipated Internal temperture using a meat thermometer.
- Remove the prime rib, place in a safe location (prefereably indoors), and let it rest (uncovered) for an additional 20 minutes prior to carving.
- Remove the baking sheet (with drippings) from the toaster oven and place on top of a burner. Heat to medium.
- Add flour and whisk until no there are no lumps.
- Slowly pour in the beef broth and wine; continue to whisk.
- Season with salt and pepper to taste. Whisk for ~3 minutes or until optimal consistency.
- Strain the gravy using a fine wire mesh. With a whisk or wooden spoon gently work/press the gravy through the mesh.