Classic Prime Rib Roast with Pan Gravy

Nothing beats the mouth-watering smell of a succulent, juicy roast in the oven.  Roasts are symbols of celebrations and festivities.

The best roast beef is a prime rib.  The first cut (from the first rib) has more of the central eye of meat and less of the fattier cap, although many people love the rich taste of the cap.
Ingredients :

  • 2 tbsp. Dijon mustard
  • 2 tbsp. soy sauce
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. chopped fresh rosemary or thyme (or 1 tsp., if using dried)
  • 2 tbsp. olive oil
  • 1 rib roast (about 5 to 6 lb.)
  • salt and freshly ground pepper
  • 2 tbsp. all-purpose flour
  • 1/4 cup red wine
  • 1-1/2 cups beef stock
  • 1 tsp. tomato paste
(Cooking Measurements)

Cooking Procedures :

  1. Preheat oven to 450°F and then turn on broiler.  Prepare roasting pan with a rack.
  2. In a small bowl, combine mustard, soy sauce, garlic, rosemary and oil.  Brush over roast.  Place meat fat side up on a rack of the prepared pan.  Season with a little salt (Dijon mustard has already salt in it) and lots of pepper.
  3. Place roast about 3 inches from broiler and broil for 5 minutes to help give meat a crispy fat layer.  Turn off broiler.
  4. Roast beef for about 30 minutes at 450°F.  Reduce heat to 350°F and continue to roast for 1 hour to 1 hour 15 minutes for rare.  Remove roast from pan and let sit for 10 minutes.
  5. Drain fat and any meat juices into a measuring cup (the fat will rise to the top).  Remove 2 tbsp. fat and return to roasting pan.  Heat on stove over medium heat.  Add flour and cook, stirring until flour is browned for about 1 minute.
  6. Add wine, stock and any pan juices.  Scrape up any bits from bottom of roasting pan and bring to a boil, stirring occasionally.  Add tomato paste and simmer for 2 minutes.  Taste and adjust seasonings if necessary.
  7. Carve beef and serve with pan gravy on the side.
  8. Makes 8 servings.

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One Response to “Classic Prime Rib Roast with Pan Gravy”

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  1. jacob says:

    those ribs look so good

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