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Main-Beef: Roast Prime Rib of Beef

Source of Recipe

www.recipes.alastra.com


List of Ingredients

fresh ground black pepper to taste
1 tablespoon dark soy sauce
1 tablespoon Kitchen Boquet
1 tablespoon dry mustard
8 lb beef rib roast, bone in -- (8 to 9)
1 cup peeled and sliced 1/8" yellow onion


Recipe

Rub the seasonings on the roast in the order listed. Pack the sliced onion on the roast. Place the roast on a rack in a roasting pan. Roast in a preheated 450ºF oven for 20 minutes. Reduce the oven temperature to 325ºF and roast 1 hour more. Reduce the oven again to 300ºF and roast about one hour more or until the beef registers 115ºF for rare in the center when tested with a meat thermometer. Remove from the oven and allow to stand 15 minutes in a warm place. Slice and serve immediately with Wine Sauce for Beef and Horseradish Sauce (below).


Wine Sauce for Beef
2 1/2 cups homemade Beef Stock
1/2 cup dry red wine
Salt to taste
Bring the beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from the rib roast to the sauce. Strain the sauce and skim off as much fat as possible. Add salt to taste.


Horseradish Sauce
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 cup mayonnaise
In a bowl, combine all ingredients. Chill and serve with the beef.