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Prime Rib of Beef
Ingredients:
1/3 c. each chopped onion, carrot and celery
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 beef rib roast (6-8 lbs.)
1 can beef broth
1/3 c. each chopped onion, carrot and celery
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 beef rib roast (6-8 lbs.)
1 can beef broth
Directions:
Combine onion, carrot and celery; place in a greased roasting pan. Combine salt, pepper and garlic powder; rub over the roast. Place fat side up over vegetables. Bake, uncovered, at 350 for 2 1/2 to 3 1/2 hours or until meat reaches desired doneness (medium-rare,145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 to 15 minutes before carving. Skim fat from pan drippings; add beef broth, stirring to remove brown bits. Strain, discarding vegetables. Serve au jus with the roast.
Makes 8-10 Servings
Combine onion, carrot and celery; place in a greased roasting pan. Combine salt, pepper and garlic powder; rub over the roast. Place fat side up over vegetables. Bake, uncovered, at 350 for 2 1/2 to 3 1/2 hours or until meat reaches desired doneness (medium-rare,145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 to 15 minutes before carving. Skim fat from pan drippings; add beef broth, stirring to remove brown bits. Strain, discarding vegetables. Serve au jus with the roast.
Makes 8-10 Servings
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