Prime Rib Dinner Recipe
This was really yummy the 2 times I've tried it so far. My dad had some the 2nd time & next thing I know my mom is calling for the recipe. And when Tim took it as leftovers to work one day, everyone there was drooling over it. So here it is for all to see...I got it out of The Taste of Home Magazine. Great magazine BTW.
Prime Rib Dinner.
10 med. Carrots, divided
2 celery ribs, finely chopped
1 med. Onion, finely chopped
1 sm. Green pepper, finely chopped
4 cups water
2 tbs. browning sauce, divided
2 tbs. garlic powder
4 tsp seasoned pepper, divided
1 tbs. celery salt
1tbs. Worcestershire sauce
1 boneless beef rib roast (3 to 4 pounds)
8 med. Potatoes, cut into chunks.
Finely chop two carrots; place in a greased roasting pan. Add celery, onion & green pepper. Combine the water, 1 tbs. browning sauce, garlic powder, 3 tsp. seasoned pepper, celery salt & Worcestershire sauce; pour over vegetables.
Combine the remaining browning sauce & seasoned pepper, brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots & potatoes around roast.
Bake, uncovered, at 350 for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for med-rare, a meat thermometer should read 145, med, 160, well-done, 170), basting every 30 minutes. Let stand 10-15 min. before carving.
Remove the potatoes & carrots; keep warm. Skim the fat from pan drippings; strain, discarding chopped vegetables. Serve the roast & vegetables au jus.
Prime Rib Dinner.
10 med. Carrots, divided
2 celery ribs, finely chopped
1 med. Onion, finely chopped
1 sm. Green pepper, finely chopped
4 cups water
2 tbs. browning sauce, divided
2 tbs. garlic powder
4 tsp seasoned pepper, divided
1 tbs. celery salt
1tbs. Worcestershire sauce
1 boneless beef rib roast (3 to 4 pounds)
8 med. Potatoes, cut into chunks.
Finely chop two carrots; place in a greased roasting pan. Add celery, onion & green pepper. Combine the water, 1 tbs. browning sauce, garlic powder, 3 tsp. seasoned pepper, celery salt & Worcestershire sauce; pour over vegetables.
Combine the remaining browning sauce & seasoned pepper, brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots & potatoes around roast.
Bake, uncovered, at 350 for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for med-rare, a meat thermometer should read 145, med, 160, well-done, 170), basting every 30 minutes. Let stand 10-15 min. before carving.
Remove the potatoes & carrots; keep warm. Skim the fat from pan drippings; strain, discarding chopped vegetables. Serve the roast & vegetables au jus.
Comments
I want to have some of your left overs!! So, make sure you save me some next time!
You seem to be having way too much fun these days!
And I am going through Dawson withdrawl from the lack of photos of him lately. What's up with that?? LOL
Love yoU!!