.Prime Rib Dinner.

So Very Delicious.

Yes, this is what I made yesterday for some friends.

It was awesome, and tasty, and so super simple.

Looks pretty yummy too. 

(pic's not mine....I got too excited and forgot to take a picture of the finished product. These are however, beautiful, and from the same source as the recipe, with my adapted notes on the side)

Enjoy!

Prime Rib Dinner

2 Stalks of celery, cut in half (we actually forgot to buy this, but I DO suggest putting them in)

2 carrots, peeled and cut in half, lengthwise (I used like 10 carrots to eat as a side afterwards)

1 onion, cut in half

5 pounds Prime rib of Beef, bone in

Coarse salt

Fresh Ground Pepper

1) Preheat oven to 450F

2) Rub roast liberally with S&P (seriously get in there. When you think it's good on the salt, rub in more, it will just flavor the beef more and make it more tender. Win. Win.)

2) Lay celery, carrots, and onion on bottom of a roasting pan large enough to hold the roast. Place the roast on top of the vegetable rack. Place in the hot oven and roast for 15 minutes.

3) Without opening the oven turn the heat down to 300F and continue roasting for 15-20 minutes per pound until a meat thermometer registers 120F in the thickest part of the meat, and then roast for an hour more.

4) Remove from the oven and pan and place on a cooling rack. Cover with several layers of aluminum foil. The meat will rest and relax and as it does the temp. will ride a bit more to a perfect medium rare. (I actually just left it in the pan and just tin-foiled the top of the roast. It will still cook and lets the juices out.)

5) After at least 20 minutes, you may begin carving. Plenty of time to make the gravy (See below)

Horseradish Gravy

2 cups red wine (I found this to be quite a bit of wine....yes, that's a first for me...so I 

suggest cutting it in about half for a thicker gravy. For a glaze, keep recipe as is.)

1 cup Beef stock

1 tbsp cornstarch

1 tbsp water

1 tbsp horseradish

1) Make a slurry by mixing the cornstarch and water and stirring until smooth.

2) Pour pan juices from roast beef into a pan. Pour off fat if there is any. Turn up the heat to high and add the wine. Reduce this by half while stirring. Add beef stock, and let simmer and then add the cornstarch slurry. Stir until thickened.

3) Add horseradish at the end, to finish the sauce. Yum and Yum.