Roast prime ribs of beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | pounds | Prime Rib roast, |
| At room temperature | ||
| Salt and freshly ground | ||
| Pepper, | ||
| To taste | ||
| ----pan sauce---- | ||
| 2 | cups | Beef stock or canned broth |
| Sprig of thyme or | ||
| ½ | teaspoon | Dried thyme |
| Worcestershire sauce, to | ||
| Taste | ||
| Salt and freshly ground | ||
| Pepper, | ||
| To taste | ||
Directions
Preheat oven to 425 degrees. Season roast with salt and pepper. In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours more or until meat thermometer registers desired doneness. Transfer to platter and let rest, covered, for 20 minutes. For the pan sauce: Skim off fat from pan drippings and add stock and thyme. Bring to a boil and simmer 10 minutes. Season with Worcestershire and salt and pepper to taste.
Transfer to a sauceboat.