erve immediately.
is recipe works for prime rib roasts of any size
135 degrees C).
Rub beef roast with sea salt and
enerously over all sides of prime rib roast. Grind rosemary with coffee
egrees F.
Place the prime rib fat-side-up in a
way the flavor from the prime rib!).
Place the roast fat
ed wine sauce:
Roast prime rib: Preheat oven to 450 degrees
leftover standing rib roast (a.k.a. \"prime rib\"). Cut between the
f the fat from the prime rib.
Evenly spread the rub
now the weight of your prime rib. Plan on grilling indirectly for
urchasing a roast, purchase one rib per person if you're
eanwhile, pick meat off of rib bones; chop into small pieces
ith aluminum foil; pour the beef broth and water inches Place
For the prime rib:
Rinse the roast under
Cook prime rib roast to desired doneness.
Pour any drippings into saucepan. Add water and Bovril. Heat.
Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
NOTE:.
Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a \"beef tea\".
ngredients except cabbage and leftover prime rib. Cook for 20-30 minutes
s happening, start reducing the beef stock and wine on high
rom the top of the prime rib roast, being careful not to
ibs and sauce).
Season prime rib bones (baby back pork ribs
rub the mixture over the prime rib roast evenly. Place the seasoned
Combine water and beef base in a 6-quart slow cooker and stir well.
Add prime rib, potatoes, frozen vegetables, red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.