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.


  • 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



  • 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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