Boneless Prime Rib Roast & Diane's Prime Rib Gravy
Place roast on a platter 2 hours before cooking time. Use 2 Tbs Olive Oil or 2 Tbs Melted Butter and brush onto meat, sprinkle all over with preferred *Spice Blend (see below). Cover lightly with Saran Wrap and let sit at room temp.
Preheat oven to 450
Use a bit of olive oil to lightly smear all over inside of a high-sided roasting pan (for easy cleanup later) place roasting rack in pan and place roast fat side up on rack in pan. Cook the roast for the first 20 mins at 450, then LOWER the temperature to 325 until your desired
'doneness' is reached *approx 15 minutes per pound. (I use a meat thermometer and pull my roast out of the oven at 120 and after it rests 20 minutes, the internal temp will be 130 a perfect medium rare) My advice, always use a meat thermometer & rest the meat.
Diane's Prime Rib Gravy:
2 Cups Beef Stock
2 Tbs Flour
3 Tbs Butter, divided
1 Tbs onion powder
1/2 onion (finely minced)
2-3 Tbs mushrooms (finely minced)
Melt 1 Tbs butter in sauce pan, add onion and mushrooms - cook approx 10 mins until browned - remove and set aside.
Place 2 Tbs butter & flour in sauce pan and stir until the flour browning and 'nutty smelling'
then slowly add in 2 cups of warmed beef stock - bring to a medium boil for approx 8 mins.
Add onion powder and season with salt & pepper as needed and add back in the onion and mushrooms into sauce pan, Keep on low until ready to serve with meat.