Prime Rib & Vegetables
Recipe By: Dave Mathews
Serving Size: 5-6
Preparation Time: 45 minutes
Total Time: 4 ½ hours
2.5kg (3 ribs), Prime Rib Roast
3 ½ fl oz hot mustard
2 tsp dried tarragon
2 tbl butter/margarine
½ tsp salt
1 tsp lemon juice
2 tbl olive oil
3 tbl Balsamic vinegar
1 tsp paprika
1 tsp tarragon
4 whole cloves garlic
1 sweet potato, cut in small pieces
3 potatoes, cut in small pieces
4 parsnips, cut in small pieces
3 carrots, cut in small pieces
2 onions, quartered
2 tbl flour
2 cups beef broth
1 tbl brandy (or cognac)
1. Place Prime rib on rack in greased roasting pan. Cover fat part with mustard and tarragon mixture. Smear butter/margarine on both sides (not on fat). Let rest for an hour.
2. In a large glass bowl, add salt, lemon juice, oil, vinegar, paprika and tarragon. Add the vegetables and mix. Cover and microwave at high for 8 minutes.
3. Sear prime rib in 450°F oven for 15 minutes. (NOT meat setting). Add vegetables to roasting pan.
4. Lower oven temperature to 275°F and cook for another 2 ½ hours or until meat thermometer registers 130°F.
5. Tent and transfer beef to a platter and the vegetables to a bowl. Keep beef and vegetables in a warm oven while preparing gravy.
6. For the gravy, make sure there are 2 tbl of of fat in roasting pan, add olive oil if necessary, heat pan and add flour, mix and cook for 2 minutes. Add broth and scrape bottom for 2 to 4 minutes, add brandy. Cook gravy on low till slightly thickened, about 20 minutes. Pass gravy through sieve before serving
