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Prime Rib Recipe

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This recipe for Prime Rib, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Megan MacDonald


1 Prime Rib Roast
1 tbsp of dijon mustard
1 tsp prepared horseradish
1 1/2 tsp sea salt
3/4 tbsp fresh minced rosemary
1/2 tsp freshly ground black pepper
1 large onion, quartered
1 large whole shallot
2 carrots peeled
2 celery stalks
1 1/2 cups beef stock
1 6 oz portobello mushroom
Olive oil
Thickening agent (1/2 tsp corn starch and 1/2 tsp of cold water)

Preheat oven to 450
Roast on roasting rack fat side up. In a small bowl mix together 1/2 tbsp of dijon, 1/2 tsp horseradish, 3/4 tbsp of rosemary, sea salt and pepper with a whisk.
Coat entire roast, put at bottom of oven for 20 min to seal coating.
While roast is cooking put vegetables, olive oil and salt and pepper in a separate dish. After roast is cooked 20 min lower temperature of oven to 350, move roast up to middle of oven and place vegetables on rack below roast and cook for 1 hour.
Remove vegetables from oven roughly chop and reserve for sauce. Continue cooking roast until med-rare.
remove roast from oven, place on carving boars and cover in foil for 20 min. Place roasting pan on stove on medium heat. Add wine to deglaze the pan simmering the wine and scraping the brown bits for 6-7 min or until reduced by 1/2.
Add beef stock and stir in 1/2 tbsp of dijon, 1/2 tsp horseradish, 1 tbsp rosemary and reserved roast vegetables. Reduce again by 1/2. Add thickening agent to mixture and bring to boil.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2-4 hours




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