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Rosemary- Rubbed Prime Rib Recipe

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This recipe for Rosemary- Rubbed Prime Rib, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Bradshaw
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cloves garlic, peeled and chopped
1 Tbs. each fresh rosemary and salt
2 tsp. each pepper and dried fennel
1 standing beef rib roast (about 9 lbs.), trimmed
1 cup Cabernet Sauvignon
1/4 cup chopped shallots
1/3 lb. mushrooms, sliced
2 tbs.. butter
2 tsp. chopped fresh thyme
1 jar (18 oz.) beef gravy

Directions:
Directions:
1. Heat oven to 450 F. In bowl,combine garlic, rosemary, salt, pepper and fennel. Place roast on rack set in roasting pan; spread with mixture.
2. Roast 15 min. Reduce heat to 350 F. Roast 1 hr., 30 min. more, or until thermometer reads 140 F. for medium-rare.
3. In saucepan over medium-high heat, cook Cabernet and shallots 8 min., or until reduced to 1/4 cup. Remove from heat. In separate saucepan, cook mushrooms in butter 4 min. Add wine mixture, thyme and gravy. Cook 4 min.; serve with roast.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Do not over cook the meat or I will be looking for you.... Take our of oven and cover with tin foil for 2-3 minutes before you cut into this masterpiece...Just trying to build the juice inside the meat.... Don't forget my invite..

 

 

 

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