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INGREDIENTS
| 4 – 6 lb |
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2 – 3 kg |
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Prime Rib Premium Oven Roast |
| 1 tbsp |
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15 mL |
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brown sugar |
| 1 tbsp |
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15 mL |
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finely ground espresso or regular coffee (not instant) |
| 1 tsp |
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5 mL |
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EACH: salt and pepper |
PREPARATION TIME: 5 minutes
COOKING TIME: 2 – 2 ¾ hours
DIRECTIONS
Place the roast, fat-side-up, on a rack in a roasting pan. Combine sugar, coffee, salt and pepper and rub mixture over the meat. Cook, uncovered in a 325°F (160°F) oven to desired doneness. For medium doneness, allow 25 minutes per pound (55 min/kg), or until meat thermometer registers an internal temperature of 155°F (68°C). Remove roast to cutting board; tent with foil for 10-15 minutes to allow temperature to rise 5°F (3°C). The roast will keep hot for some time, and the juices will settle, leaving the roast firmer and easier to carve. This resting time will give you lots of time to make the gravy. Always carve beef across the grain for maximum tenderness and flavour.
EASY GRAVY
Heat the roast drippings right in the roasting pan over medium-high heat. Add 2 cups
(500 mL) beef stock or broth and stir up any browned bits from the bottom of the pan. To thicken, gradually stir in a mixture of equal parts of cornstarch and cold water. (Note: 1 tbsp /15 mL cornstarch will thicken 1 cup/250 mL stock.) Heat and stir until boiling and thickened. If you like, finish the gravy to taste with a splash of balsamic vinegar, red wine or whipping cream and strain.
SERVING TIP
For a simple side dish, place a mixture of mini vegetables and potatoes around the roast while it cooks. You can also roast garlic while the roast cooks – wrap whole garlic heads in foil to roast and use the soft roasted garlic cloves as a condiment with the beef or stir into the gravy to add flavour.
CARVING TIP
When buying a bone-in prime rib roast ask the butcher to cut the meat away from the bones and then tie them back on. The bones will provide beefy flavour while roasting and then can be easily removed by snipping the butcher’s twine at carving time.
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NUMBER OF SERVINGS: 10 to 14 SERVINGS
TIP
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Plan on 6 to 8 servings per kilogram for a boneless roast and 5 to 6 servings per kg for a bone-in roast. However, it’s wise to buy extra when entertaining so that you can offer ‘seconds’. Any leftovers can be served as successful encores later in the week.
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