- 1 (4 lb.) Certified Angus Beef® Boneless Prime Rib Roast
- 1 tsp. each salt, course black pepper, garlic powder
- 1 medium onion, peeled and quartered
- 1 medium stalk celery, quartered
- 1 medium carrot, peeled and quartered
- 2 (14-1/2 ounce) cans beef broth
- 1/4 cup flour dissolved in 1/2 cup cold water
Directions
- Preheat oven to 350F. Combine salt, pepper and garlic powder rub mixture over all surfaces of meat. Place roast on a rack in a shallow roasting pan, fat-side up. Insert meat thermometer into thickest part of roast, making sure tip does not touch bone.
- Roast, uncovered for 30 minutes. Add vegetables and roast an additional 1 to 1-1/2 hours (18-20 minutes per pound total cooking time for medium-rare) or to the desired degree of doneness.
- Transfer roast to a cutting board and let rest for 15 minutes before carving. Meanwhile, skim fat from roasting pan juices. Place pan on top of range, add broth and bring to a boil, scraping bottom and sides to incorporate all roast drippings. Reduce heat and simmer broth and vegetables for 10 minutes.
- Puree vegetables and broth in blender or food processor. Pour back in pan and return to heat. Thicken with flour and water mixture over medium heat for about 5 minutes. Season with salt and pepper to taste. Serve gravy with sliced roast.
Total preparation time: 2 to 2-1/2 hours
Nutrition information per serving: (3 ounces cooked and trimmed) 234 Cal; 13 g Fat; 5 g Sat. Fat; 67 mg Chol
Serves 8.
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