Of all the prime rib recipes I've made, this is THE BEST. Easy, one-pan method that makes an incredible gravy. Don't expect the gravy to be thick, it's more like a very pourable, coat the back of a spoon gravy. Don't be afraid to add the beef juices to your gravy that accumulate from the resting (foil covered) rib roast. I didn't sear the roast dry, but added just the thinnest layer of canola oil & a pat of unsalted butter to create a nice brown sear.
One of my dinner guest said this was the best tasting, fork licking prime rib he ever had!
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Of all the prime rib recipes I've made, this is THE BEST. Easy, one-pan method that makes an...