The other day, I was looking into my deep freezer, trying to sort through what is in there that should be thawed and eaten, and what was okay to leave for a bit. I ran across a beautiful roast beef that was close to a year old. It needed to be thawed and cooked.
Now fortunately, I have a great recipe for a roast beef, but this can also be used for Prime Rib. It is simply a wonderful way to cook the meat. We were not disappointed! So without further ado, here is the recipe.
Herb Crusted Standing Rib Roast
1 (4 1/2-pound) standing rib roast, trimmed
1 tablespoon whole black peppercorns, cracked
2 teaspoons salt, divided
3 tablespoons Dijon mustard
1/2 cup sliced shallots (about 2 medium)
3 garlic cloves, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 cups fat-free, less-sodium beef broth
1 cup dry red wine
1 teaspoon butter
Preheat oven to 450°.
Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
Reduce heat to 325° (do not remove roast from oven). Bake roast at 325° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
Combine beef broth and red wine in a small saucepan; bring to a boil. Cook about 15 minutes. Take about 1/4 cup of this mixture and pour into roasting pan, swirl around and pour all the juices into the saucepan. Remove from heat; stir in butter and remaining 1/2 teaspoon salt. If you want a slightly thicker Au Jus add 3 table spoons of flour and cook until thickened Serve with the roast.
Note: You can use a Prime Rib Cut or any other oven roast. The key is to use a thermometer so you do not overcook the meat!