Project Description

Prime Rib Roast

A marvelous preparation for an amazing cut of beef.

  • Fresh ground black pepper

  • 1 Tbsp. wheat-free tamari

  • 1 Tbsp. Worcestershire sauce

  • 1 ½ tsp. dry mustard

  • 2 ½ - 3 lb. beef rib roast, bone in

  • 1 yellow onion, peeled and sliced 1/8” thick

  • Wine Gravy

  • 2 ½ cups beef broth

  • ½ cup dry red wine

  • ¼ cup butter

  • ¼ cup flour


Roast instructions: Grind pepper over roast; press into meat. Mix tamari, Worcestershire sauce and dry mustard. Spread mixture over roast. Pack sliced onion on roast; hold in place with toothpicks, if needed. Place roast on rack in roasting pan. Roast at 450°F for 20 min. Reduce oven temperature to 325°F and roast 20 min. Reduce heat to 300°F and roast 20 min. more or until beef registers 115°F for rare in the center. Remove from oven, allow to stand 15 min. Slice and serve with Wine Gravy.

Gravy instructions: Bring beef stock and wine to boil in saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from rib roast, stir. Melt butter; stir flour into butter and cook 1 minute, or until bubbly. Add roux to broth, cooking and stirring until thickened. Add broth or water, as needed to reach desired consistency.