Prime Rib Roast With Vegetable Gravy

Prime Rib Roast With Vegetable Gravy

Source: Certified Angus Beef

Prime rib roast with roasted vegetable sauce will be the star of your celebration meal. It’s a classic cut that brings simple elegance to the table. Prime rib’s rich, beefy flavors, paired with a sauce of roasted vegetables, is perfect for spring gatherings. Learn how to cook a prime rib roast perfectly with this recipe.

By JENNIFER KIKO

Ingredients

  • 5 pounds Certified Angus Beef ® rib roast
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon garlic powder
  • 1 medium onion, peeled and quartered
  • 1 carrot, peeled and quartered
  • 1 celery stalk, peeled and quartered
  • 4 cups beef broth
  • ¼ cup flour dissolved in ½ cup cold water

Instructions

  • Preheat oven to 350°F. Combine salt, pepper and garlic powder; rub mixture evenly over the entire roast. Place on rack in a shallow roasting pan, fat-side up. Insert meat thermometer into thickest part of roast, making sure tip does not touch bone. Roast uncovered for 30 minutes.
  • Add onion, carrot and celery and roast an additional 1 to 1-1/2 hours for medium rare. Use meat thermometer to determine desired doneness.
  • Transfer roast to a cutting board and let rest 15 minutes before carving. Meanwhile, skim fat from roasting pan juices. Place pan on top of range, add broth and bring to a boil, scraping bottom and sides to incorporate all roast drippings. Reduce heat and simmer broth and vegetables for 10 minutes.
  • Purée vegetables and broth in blender or food processor. Pour back into roasting pan or large saucepan and return to heat. Thicken with flour and water mixture over medium heat for about 5 minutes. Season with salt and pepper to taste. Serve gravy with sliced roast.

Directions

  • Preheat oven to 350°F. Combine salt, pepper and garlic powder; rub mixture evenly over the entire roast. Place on rack in a shallow roasting pan, fat-side up. Insert meat thermometer into thickest part of roast, making sure tip does not touch bone. Roast uncovered for 30 minutes.

  • Chop carrots, celery and onion. Add vegetables to pan and roast an additional 1 to 1-1/2 hours for medium rare. Use a meat thermometer to determine your desired degree of doneness.

  • Transfer roast to a cutting board and let rest 15 minutes before carving.

  • Step 4

    While beef is resting, skim fat from the roasting pan juices. Place pan on top of range, add broth and bring to a boil, scraping the bottom and sides of the pan to incorporate all roast drippings. Reduce heat and simmer broth and vegetables for 10 minutes.

  • Step 5

    Purée vegetables and broth in a blender or food processor. Pour back into the roasting pan or large saucepan, and return to heat. Thicken with flour and water mixture over medium heat for about 5 minutes. Season with salt and pepper to taste.

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