Wednesday, December 26, 2007

Good Food Continues

I thought to make a prime rib dinner for the family last night, but we were all too full to think about another large meal. So I prepared the prime rib this evening. Prime rib with pearl onions, carrots, gravy, red mashed potatoes, and steamed broccoli. Pretty awesome.

Prime Rib (4-6 lbs)
Garlic (1 clove)
Cut Carrots (16 oz)
Red Pearl Onions (8 oz)
White Pearl Onions (8 oz)
Beef Stock
Olive Oil
Salt
Pepper
Thyme

Forty minutes before you intend to begin preparation, remove the prime rib from the refrigerator and let it acclimate to room temperature. Preheat the oven to 350 degrees. Cut slits into the beef, for the garlic cloves. Liberally coat the beef with olive oil, salt, pepper, and thyme. Peel onions, and place with carrots in the bottom of the roasting pan. Cover the bottom of the roasting pan with Beef Stock. Place the prime rib on top of the carrots and onions. Bake for 2.5 hours(med), or or to desired doneness. Remove from oven and let sit under a tinfoil tent for 15 minutes.

If you're feeling extravagant, you can make a gravy from the drippings by straining the vegetables out of the roasting pan. While the pan is empty melt four tablespoons of butter, then add four tablespoons of flour. Combine the butter and flour, and cook for a couple of minutes. Then over medium-high heat slowly combine the drippings with the butter flour mixture. If the gravy looks too thick, add more stock.

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