| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
Prime Rib roast, at room temperature |
|
|
Salt and freshly ground pepper, to taste |
| 2 |
c |
Beef stock or canned broth |
| 1 |
|
Sprig thyme -or- |
| 1/2 |
ts |
Dried thyme |
|
|
Worcestershire sauce, to taste |
|
|
Salt and freshly ground pepper, to taste |
INSTRUCTIONS
FOR THE PAN SAUCE
Preheat oven to 425 degrees.
Season roast with salt and pepper. In a roasting pan place roast, fat side
up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat
to 350 degrees. Continue to roast for 2 hours more or until meat
thermometer registers desired doneness. Transfer to platter and let rest,
covered, for 20 minutes.
Skim off fat from pan drippings and add stock and thyme. Bring to a boil
and simmer 10 minutes. Season with Worcestershire and salt and pepper to
taste. Transfer to a sauceboat.
Posted to MC-Recipe Digest V1 #362
Recipe by: COOKING LIVE SHOW #CL8784
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Wed, 1 Jan 1997 10:02:15 -0500
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