- 1 prime rib roast (18 - 22 lbs), oven-ready
- 4 medium onions, quartered
- 1/2 bunch celery, sliced
- 6 cloves of garlic
- 1 lb carrot, sliced
- salt and black pepper to taste
- granulated garlic to taste
- 2 cups red wine
- 1 quart beef stock
Preheat oven at 400° F. Place roast in large roasting pan with
two inch sides. Season to taste using salt, pepper and granulated
garlic. You may wish to cut 1 inch slits in the roast with a pairing
knife and force a quarter teaspoon of each seasoning into each one
of the slits to ensure the meat is flavored internally. Surround
the roast with the chopped fresh vegetables and cover the pan tightly
with aluminum foil. Place in oven and reduce temperature to 350°
F. Cook for 1 1/2 hours and check for doneness. An internal temperature
reading of 130° F at the center of the meat will be medium rare,
145° F will be medium, and 155° F will be med-well. Remove
the rib roast from oven and set aside on large serving platter.
Allow the drippings in the roasting pan to rest for 30 minutes and
then slowly tilt pan and remove the grease rising to the surface
of the natural drippings. Return the pan to the stove on medium
high heat. Once the vegetables begin to sizzle add the red wine
to deglaze the pan. Allow the red wine to reduce to 1/2 volume.
Add beef stock and continue to boil until flavors have blended well.
Then strain the sauce discarding the vegetables and serving along
side the roast.