Ingredients
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8 lbs prime rib roast (hotel style)
1 teaspoon peppercorn, freshly ground
1/2 teaspoon salt
2 (10 ounce) cans beef consomme, cold
Preparation
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Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
Turn oven off. DO NOT OPEN oven door.
Very important for good results!
I always sealed the oven door with tape to make sure the boys did not accidentally open it.
An hour before serving, turn oven to 350* and roast meat 45 minutes more.
Remove from oven and let rest on counter top for 20 minutes before carving.
Bring pan juices to a boil, add consomme and heat.
Jus can be thickened it a bit with Veloutine*.
Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra \"jus\" and horseradish as accompaniments make the meal sublime.
For a 10 pound roast, increase second cooking period to 1 hour.
*Veloutine is an Instant Thickener made by Knorr.
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