Boneless Prime Rib Roast and Diane's Prime Rib Gravy

 Boneless Prime Rib Roast & Diane's Prime Rib Gravy

• Place roast on a platter 2 hours before cooking time.
• Sprinkle with salt & pepper. 
• Cover lightly with Saran Wrap and let sit at room temp. 
• Preheat oven to 450F
• For a 5-pound Prime Rib - cook the roast for the first 15-20 mins at 450F.
• LOWER the temperature to 325F until your desired 'doneness' is reached *approx. 15 minutes per pound. Our 5-pound roast cooks about 3 hours, to internal temp of 155 (we prefer 'no pink' on the meat) 
• My advice, always use a meat thermometer & rest the meat 20 minutes.  

Rare 125F
Medium Rare 135F
Medium 145F
Medium Well 150F
​Well Done 160F


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 saucepan, add onion and mushrooms - cook approx. 10 mins until browned - remove and set aside.
Place 2 Tbs butter & flour in saucepan 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 saucepan, Keep on low until ready to serve with meat.