9.05.2011

Garlic Crusted Prime Rib Roast with Roasted Root Vegtables

It's a standard way to prepare a roast for me.  Don't tell anyone, but when I defrosted my big freezer last week, I found this roast way back in a dark ice encrusted corner.  I honestly don't know how long it had been in there but I am guessing it was around 2 years.  Yikes.

However, I cannot throw away a hunk of meat that cost me $50 unless I know darn well it is not edible.  So, doing what I always do, I thawed it, prepared it and figured if it tasted bad we'd chuck it out.

Well, I have yet to make a bad rib roast and this one was delicious.

Now pardon this first terrible photo, I somehow didn't manage to get a single clear shot of it this way, but hopefully you get the idea.




The best part is that it is super simple to prepare.  Here's what you need.

1 large end rib roast (7lbs(
5-6 cloves of garlic, peeled and sliced
sea salt, pepper, Hungarian Paprika

Preheat over to 500 degrees

Make slits in the roast with a paring knife.  Holding the slit open, slide a slice of garlic inside.  Do this all over the roast until you've used up all the garlic.  Mix together the seasonings and rub all over the roast.  Place roast in a roasting pan on a rack.

Place roast, uncovered into 500 degree oven and sear for 15 minutes.  Reduce heat to 350 degrees and cook for approximately 20 minutes per lbs.  Use a meat thermometer to measure the temperature. Take the temperature in several places to ensure that you haven't gotten into a hot fat pocket.  I roast mine to 160 but we like it more well done.

The beauty of this is you can make the same roast with a different cut of meat and it will still be delicious.  A fattier roast does better.  Not sure how a lean cut would work.

Au Jus

1 pkg Au Jus Mix
drippings from roast with the oil mostly removed
1/2 cup sherry
1 pkg demi glaze
4 cups hot water

Place ingredients in saucepan and bring to a simmer.  Simmer down a bit till thickened.

For veggies you need:

8 medium red potatoes
8 small parsnips
2 large carrots
1 medium onion
1 pkg onion soup mix
Garlic salt
1/3 cup olive oil

Chop all the veggies coarsely into 1/2 inch pieces.  Coat all with olive oil and seasonings, adding extra garlic salt to taste.  Place in large casserole.  If you can get it to be just one layer, all the better.  Place in oven with roast one and 1/2 hours before roast will be done.  While roast is resting and being carved, turn heat back up to 450 degrees to brown the veggies.

9 comments:

  1. That looks sooooo good, I've only just eaten and I think I could quite happily tuck into that meal too :)

    Try this link for the pdf http://www.ukscrappers.co.uk/boards/showthread.php?t=318155 I am hoping that it will take you straight to the post :)

    Katherine

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  2. That looks so yummy. Glad it didn't go to waste.

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  3. That looks so good! Makes me ready for some fall vegetables.

    And, on my layout, Beastly is for the book she is reading. Kind of gives us a timeline for the hat and the book together w/o doing two layouts.

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  4. that looks delicious. i have a yummy standing rib roast recipe i've been meaning to share! (i am going to be referring to this post soon!)

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  5. That so puts me in the mood for some fall/winter meals. I love a good pot roast and that looks yummy!! I am w/ you, food can't go to waste around my house, with 7 mouths to feed we try to use it all up!

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  6. That looks delicious!! I'll have to try that!

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  7. Can I come over for dinner? :P It's too bad the weather is warming up here in Australia or I'd totally give it a try!

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