Wood fired Prime Rib Roast
Recipe for Prime Rib Roast cooked in wood fired oven
Ingredients
- 1 Bone-in prime rib roast 6-8 lbs
- Salt
- Pepper
- 1 Onion, cut in 1 inch slices
- 2-3 shallots, cut in two, skin on
- 1 celery stalk, cut in two
For the jus
- 1 cup red wine
- 1 cup beef broth
Instructions
- Take the prime rib roast out of the fridge about 2 hours before cooking.
- Start building your fire about an hour before cooking.
- If your roast is not already string tied by your butcher, process to tie it up with kitchen twine. You can decide to keep the bones attached or cut off bones now and tie the bones part back on. We do recommend cooking with the bones on, pre-cut or not. Attached is a good video demonstrating how to prepare a prime rib roast. (On our video, we didn't cut the bones before cooking). Again, your choice.
- Rub the roast all over with either rendered beef fat (suet) or heat resistant oil of your preference. Season generously with salt and pepper.
- Put the shallots halves and onion slices in a heat resistant pan or cast iron pan. Put the roast on top, bones under. Cover loosely with aluminum foil. - Watch video to get a better sense of the overal technique.
- When your Forno Venetzia is at about 475-500F internal temp, move the embers to one side and slide in your pan with the roast.
- Let sear at this heat for about 10-15 minutes. Do not add wood at this stage. When the oven tempeture reaches 400F, you can put the oven door on to keep the heat more stable.
- Using a probe, set your internal temperature at:Med-Rare: 125F *Medium: 145F* Remember that a roast of this size, by nature, will always cook more on the outer slices. You usually can satisfy everyone's taste by setting temp at 125F: outer slices will be more done and inside slices will be Medium-rare. The roast's temperature will continue rising as it is resting, which is why we recommend the 125F temp setting. This should take between 2h and 2h45 for a 6-8 pounds roast. Larger roasts will of course take significantly longer to cook.
- Turn the pan a quarter of a turn every 15 minutes.
- When the oven temperature (from the temperature gauge) shows about 300-315F, add small pieces of dry wood on the embers to keep the temperature somewhat steady. You might have to repeat this process a few times while cooking. Keep the roast covered loosely with the aluminum foil, this will prevent burning the top.
- When internal temp shows 125F, take the roast out, transfer to a pan and keep covered loosely with foil.
- To make the jus, add a cup of red wine to your pan and scrape the bottom. Let it reduce by half, add a cup of beef broth, some fresh herbs if you have, and let simmer for 15 minutes. Taste and adjust. Strain through a fine mesh sieve and keep warm.
- Cut the roast in slices, serve with the jus and count your blessings.
