Prime Rib With Beef Gravy
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 clove
Garlic (smashed)1 cup
Kosher Salt2 tbsps
Ground Black Pepper (coarsely)1 cup
All-Purpose Flour3 cups
Beef Stock (low-sodium)1 tbsp
Dijon Mustard1 tbsp
Sherry VinegarDirections:
1
For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic
2
In a small bowl, mix the salt and pepper
3
Create a crust of salt and pepper all over the meat
4
Let stand at room temperature for 30 minutes
5
Preheat the oven to 450 degrees F
6
Put the prime rib on a rack in a roasting pan
7
Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F
8
Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound)
9
Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes
10
For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup
11
Put the roasting pan on top of the stove over medium heat
12
Whisk the flour into the fat and cook for 2 to 3 minutes
13
Vigorously whisk in the beef stock and mustard
14
Add the thyme, rosemary and garlic
15
Bring to a low boil, then reduce the heat to a simmer
16
Cook, whisking, until the mixture begins to thicken
17
Add the sherry vinegar and cook 1 more minute
18
Transfer to a serving dish
19
Remove the ties from the prime rib
20
Slice the prime rib and bones and serve with the gravy