Prime Rib with Roasted Vegetables
Ingredients
3 lb boneless prime rib
3 T dijon mustard
3 T whole peppercorns crushed
2 T fresh rosemary minced
2 T salt
6 cloves garlic
3 lbs red potatoes
3 lbs carrots
1 large onion
olive oil
salt and pepper
1/4 cup beef broth
1/4 cup cognac
1 cup beef broth
3 T butter
3 T flour
To get started preheat the oven to 500* Cut slits all over the roast beef with a sharp paring knife and put the garlic cloves into the roast beef. In a small bowl mix the salt, peppercorns and rosemary to create a paste and then rub on the meat. Once the meat is covered in the spice mixture slather the meat in the dijon mustard. Put the meat aside.
Prep the potatoes by cleaning and removing any bad spots, peeling and cutting the carrots and slicing the onions into wedges. Put in the bottom of the roasting pan and drizzle with the olive oil, salt and pepper. Toss to coat. Pour beef broth over the vegetables.
If you have a roasting rack place it over the vegetables and place the meat on the rack. If you don't have a roasting rack simply place the meat over the vegetables as they will act as a rack.
Put in the oven at 500* for 30 minutes then kick down the heat to 300* for an hour or until the internal temperature is 145* Take the meat out and allow to rest. If the vegetables need more time to crisp up add them back into the oven at 500* until done to your liking.
Make a pan sauce by removing the vegetables from the pan and deglazing with the cognac. Mix the butter and flour into the bottom of the pan until it dissolves and add the beef broth. Place your roasting pan over two burners and simmer until slightly thickened.
Slice the meat and serve with the vegetables and gravy.
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