PRIME RIB ROAST

The tastiest cut of beef for a roast is the Prime Rib, as the ribs give an excellent flavor. Remove the roast from refrigerator about 2 hours before roasting to allow it to come to room temperature. This recipe is for 4 - 6 servings, should you have a larger roast estimated total cooking time, including 30 minutes at 450°F [240°C]; 20 minutes per pound [450 g] for medium to medium rare.

5 lb Prime Rib Roast 2-1/4 kg
1 Large onion, chopped 1
2 Garlic cloves, halved 2
1 cup Low salt beef broth 250 mL
1/2 cup Madeira wine 125 mL
2 tsp Flour 10 mL
3 tsp Butter 3 mL
Salt & Pepper to taste

  • Preheat oven 450°F [240°C]. Trim all but 1/4 inch [3/4 cm] layer of fat from roast. Season roast with pepper and rub with split garlic halves, set garlic aside to be used later. In the oven heat 1 tbsp oil in roast pan; heat 4 min. Set roast in pan, fat side up. Cook at 450°F [240°C] for 30 min. Reduce heat to 350°F [180°C], season meat with salt & pepper, continue cooking basting every 15 minutes. 20 min. before done add chopped onions and garlic halves. Remove roast and let stand 15 minutes before carving. Tent meat with foil to keep warm. Estimated cooking time 1-1/2 hrs.

  • SAUCE Skim off any excess fat from pan and set pan with drippings over high heat. Add wine and cook over high heat about 30 seconds, whisk constantly. Add the broth and bring to a boil, stirring to dissolve the brown particles that cling to the bottom and sides of the roaster. Add salt and pepper to taste. Cook about 8 minutes stirring frequently.

    Meanwhile, blend butter and flour in a small bowl. Stir in into the simmering sauce and cook briefly. Strain sauce.

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