Prime Rib RoastJulia Lont2021-12-21T11:41:03-08:00
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
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.