I have made prime rib several times and although I have always had great success with it, this recipe intrigued me and I had to give it a try for Christmas Eve dinner...I was so glad I did! I followed the cooking instructions to a "T", but I seasoned it differently. I spiked the meat with cloves of garlic, coated the roast with a mixture of salt, pepper and garlic powder, tucked several stems of fresh rosemary under the twine and then drizzled with olive oil. It was fabulous! I added sliced onion and sliced mushrooms (button & baby bella) to the pan during the reheat step and then when I removed the meat, I added a package of Au Jus mix, port wine and water to the pan to make an amazing gravy! We even got two additional meals of out of the meat...1) sliced the meat and reheated in the onion/mushroom gravy to serve with mashed potatoes and veggies....2) sliced and reheated in a fresh-made Au Jus and served on buttered and grilled chiabatta rolls with Au Jus and horseradish sauce and served with Trader Joe's Garlic Fries and fresh veggie. Great recipe...I will make it this way all the time!
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I have made prime rib several times and although I have always had great success with it, this...