Thick-Crusted Prime Rib Roast

Submitted by DeeDee

"I received this recipe on-line from Yahoo! Lifestyle today and just had to post it. We just bought 3 prime rib roasts to freeze because they were on sale for 1/2 price. I am going to try this next time I cook one. The shallot gravy recipe that follows the directions isn't the way I make gravy but I kept it here for those that want to try it. First of all, I would NEVER throw out drippings. I would skim the fat off the top and keep all the drippings I can get. To me, the drippings are gold. Then I add flour (not cornstarch) to the drippings and let it simmer a few minutes to get the floury taste out of it. Then I gradually add liquid from any vegetables I've cooked plus beef bovril (if needed) for more flavour. I would then add the reserved 2 tbsp of herb rub. (that sounds good) You can't have roast beef without a good gravy. Serve with garlic mashed potatoes and roasted vegetables. Man, I think I'll be making this sooner than later."

 

• Ready In: 3hrs 20mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 7 lbs prime rib premium beef oven roast
• 8 garlic cloves, cut into thin slivers
• 2 tablespoons Worcestershire sauce
• salt and pepper, to taste
• 1⁄2 cup coarsely chopped parsley
• 1⁄4 cup Dijon mustard
• 2 tablespoons herbes de provence or 2 tablespoons dried thyme
• 2 tablespoons vegetable oil

directions

1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. In a bowl, combine parsley, mustard, herbes de Provence and oil. Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450 F oven for 10 minutes. Reduce heat to 275 F; roast until thermometer reads 135 F for medium-rare to medium, 2 3/4 to 3 1/4 hours.
3. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 30 ml (2 tbsp) drippings from roasting pan and make Shallot Gravy.
4. Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring, until shallots soften. Stir in 500 ml (2 cups) beef broth and 45 ml (3 tbsp) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 15 to 30 ml (1 to 2 tbsp) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to a boil, stirring until thickened, about 3 minutes. Strain.