Prime Rib Roast with Pate
- Ready In:
- 2hrs 45mins
- 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
- 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.
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