Recipe by TOOLBELT DIVA
Everybody loves a good cut of roast beef (vegetarians excluded). Work out the cooking time based on 15-20 minutes per lb. of meat. This will achieve a roast that is well done on the outside and rare inside. Cooking times will vary according to your personal preference. Serve with mashed potatoes and roasted veggies. Don't forget wines from your favourite vintner. Another favourite from Classic Essential Roasts, Hawthorne Press.
- 8 lbs prime rib roast, about (standing rib)
- 1 slice bacon, rind removed,chopped
- 1 small onion, finely chopped
- 4 ounces fresh mushrooms, finely chopped
- 1⁄2 cup dry breadcrumbs
- 4 ounces firm textured pate, such as peppercorn or grand marnier,discard the jelly from the top of the pate
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped
- 1 egg, lightly beaten
- salt & freshly ground black pepper, to taste
INGREDIENTS FOR BASIC GRAVY
- 2 tablespoons flour
- 2 1⁄4 cups beef stock or 2 1⁄4 cups chicken stock
- 2 teaspoons Worcestershire sauce
- 2 tablespoons red wine or 2 tablespoons white wine (drink the rest)
- salt and pepper
Directions See How It's Made
- Preheat over to very hot- 475F- gas mark 9.
- Place the bacon in a dry, fry pan and cook gently until it is beginning to soften.
- Add chopped onion and mushroom.
- Continue to cook for 3 minutes, or so, stirring all the while.
- Transfer to a bowl and mix in the breadcrumbs, pate, parsley, oregano and egg.
- Season to taste with salt and freshly ground black pepper.
- Cut a slit from the side, between he rib bones and the meat to form a pocket.
- Spoon the pate mixture into the pocket.
- Secure the meat firmly with thick kitchen string to help hold its shape and keep the dressing mixture from falling out.
- Place the meat in a shallow baking pan, fat-side-up- the bones form a natural rack.
- Bake for 15 minutes.
- After 15 minutes, reduce the heat to moderate 350F (gas mark 4).
- Bake for a further 1-1/2 hour, for rare, up to 2 hours for medium, or until cooked according to your taste.
- Remove from oven and allow the meat to rest for 15 minutes prior to carving, to allow the juices to be reabsorbed.
- Remove the string, cut the meat into slices, allowing 1 bone per person.
- BASIC GRAVY: Discard all but 2 tbsp.
- of the pan juices.
- Heat the pan over the stove.
- Stir in 2 tbsp plain flour and cook until brown.
- Gradually add 1-1/4 cups beef or chicken stock, 2 tsp Worcestershire sauce and 2 tbsp red or white wine.
- Stir until the mixture boils and thickens, then simmer for 2 minutes.
- Season with salt and pepper to taste.
- Yield about 1-1/2 cups.