Roast Prime Ribs of Beef
Yield
12 servingsPrep
40 minCook
4 hrsReady
5 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pounds |
prime rib roast
at room temperature |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
prime rib roast
at room temperature |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 425℉ (220℃).
Season roast with salt and pepper.
In a roasting pan place roast, fat side up, so that ribs of roast act as rack.
Roast for 30 minutes and reduce heat to 350℉ (180℃).
Continue to roast for 2 hours more or until meat thermometer registers desired doneness.
Transfer to platter and let rest, covered, for 20 minutes.
For the pan sauce: 2 cups beef stock or canned broth Sprig of thyme or ½ teaspoon dried Worcestershire sauce, to taste Salt and freshly ground pepper, to taste Skim off fat from pan drippings and add stock and thyme.
Bring to a boil and simmer 10 minutes.
Season with Worcestershire and salt and pepper to taste.
Transfer to a sauceboat.
