Roasted Prime Rib with Gravy and Horseradish Sauce
Prep Time: 10 minutes
Cooking Time: 1 hour and 45 minutes
This is a fabulous holiday or special occasion roast but very high in fat. Serve the gravy and horseradish sauce at the table.
5 pounds Beef Rib Roast, Bone in
14 ounces beef broth or vegetable broth, low sodium
1 tablespoon kosher salt
3 cloves garlic, fresh, minced
1 teaspoon pepper, black, ground
1 tablespoon rosemary leaves, fresh, chopped
1 tablespoon flour, all purpose
1 tablespoon butter
1 tablespoon olive oil
Remove roast from refrigerator about an hour before cooking. Mix olive oil, garlic and rosemary in a small bowl. Spread over top (side with layer of fat) and sides of roast. Sprinkle with salt and pepper. Place in a shallow roasting pan with the bone side down and fat side up. Cook in preheated 375 degrees oven for about one and a half hours for medium rare center, the end pieces will be more done. If you have a different size roast, cook about 18 minutes per pound for medium rare, 20 minutes per pound for more done. Remove from oven and allow to rest for 15 minutes before serving (wrap in foil to keep warm). To make the gravy, add broth to bottom of roasting pan and whisk together. Remove any visible fat. Melt butter in a small pan. Whisk in flour and cook for about 30 seconds. Slowly pour and whisk in the broth and pan drippings into the small pan and cook for about 5 minutes over medium low heat until thickened. Pour into a sauce or gravy boat and serve at the table. optional: mix a quarter cup of light sour cream with 2 teaspoons of prepared horseradish to serve on the side.
Per Serving About: 510 calories, 41 g fat, 17 g saturated fat, 0 g trans fat, 33 g protein, 1 g carbohydrates, 0 g dietary fiber, 600 mg sodium