Peapod Secret Butcher's Prime Rib
- 1 (5-6 lbs) prime rib
- 1 Tbsp extra virgin olive oil
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp coarse ground black pepper
- 1 Tbsp garlic salt
- 1/2 tsp oregano
- 2 cups beef broth
- 1 cup red wine
- 2 shallots, finely chopped
Preheat oven to 500° F.
Rub prime rib with olive oil.
Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325° F. Bake 17-20 minutes per pound or until internal temperature reaches 130°s; F for medium-rare.
Remove beef from pan, cover with foil tent to keep warm.
Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.Makes 6 to 8 Source:
Submitted by: Recipe Group Member
Print This Page