Boneless or Bone-In Prime Rib & Gravy
Place roast on a platter 90 minutes before cooking time. Melt 2 Tbs butter in a cup and brush onto meat, sprinkle all over with salt and pepper and smear with minced garlic. Cover with Saran Wrap and let sit at room temp.
Use olive oil to smear all over inside of roasting pan (for easy cleanup later) place roasting rack in pan and roast fat side up on rack in pan. Preheat oven to 450 you'll cook the roast for the first 20 mins at this temp - then lower to 325 until your desired doneness is reach (I used a meat thermometer) when done, take out and let rest 15 mins covered in foil on warmed plate. Carve & Serve.
My 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) *if preferred.
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.
Rib Recipe Adapted from Web by: Diane Baker
Gravy Recipe and Photo by: Diane Baker for Canning and Cooking at Home
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