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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.
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.
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.
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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