Start a new Easter tradition and impress everyone with this elegant roast of beef, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib allow an additional 30 to 45 minutes.
| 5.5 lb (2.5 kg) |
Beef Premium Oven Roast (Prime Rib, Rib Eye or Top Sirloin) |
| 4 |
cloves garlic, slivered |
| ¼ cup (50 mL) |
Dijon mustard |
| 3 tbsp (45 mL) |
chopped fresh thyme |
| 2 tbsp (30 mL) |
chopped fresh rosemary |
| 2 tbsp (30 mL) |
vegetable oil |
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Wine Gravy (recipe follows) |
- Cut slits all over roast with tip of knife and insert garlic slivers. In small bowl, combine mustard, thyme, rosemary and oil. Spread all over top and sides of roast. Place fat side up on rack in shallow roasting pan (no water necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone.
- Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
- Reduce heat to 275°F (140°C). Cook until thermometer reads 140°F (60°C) for medium-rare (about 2-½ to 3 hours) or 155°F (68°C) for medium (about 2-¾ to 3-¼ hours).
- Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)
Wine Gravy: In small cup, mix 1 tbsp (15 mL) cold water into 1 tbsp (15 mL) cornstarch; set aside. Add 3 tbsp (45 mL) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 mL) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250 L) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.
Clever Carving
General Carving Tips:
- Be sure to let the roast stand for at least 15 minutes before carving.
- You can set cutting board into rimmed baking sheet to collect juices.
- Use a gentle sawing action and a sharp carving knife to minimize loss of juices while carving.
Carving Prime Rib:
- Using a fork, hold roast so bones are vertical; carve along bones to remove. (fig. 1)
- Set meat (bones removed) rib side down; carve across the grain into thin slices. (fig. 2)
- To serve the rib bones, cut between bones to separate them.
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Of Special Note: To TOTALLY simplify carving, at time of purchase, ask the butcher to cut meat from the bones and then tie them back on. After roasting, just snip the twine and remove bones for carving.
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