FRENCH ONION PRIME RIB ROAST
RECIPE TYPE
Beef, Holiday
SERVES
6 to 8
Prep time: 5 min
Total time: 3 hr 5 min
Ingredients
INGREDIENTS
2 tbsp Longo’s Essentials Country Churned Salted Butter |
2 tbsp Longo’s Dijon Mustard |
2 tbsp Longo’s Dried Chopped Onion |
1 tbsp Worcestershire sauce |
1 tsp each Longo’s Garlic Powder, Longo’s Dried Thyme and salt |
1/2 tsp pepper |
1 Longo’s Prime Rib Roast (about 4 1/2 to 5lb or 2 ribs cut and tied) |
1 large Spanish or sweet onion, thinly sliced |
1/2 cup sherry or dry white wine |
3 tbsp Longo’s Organic All Purpose Flour |
2 1/4 cups beef broth |
Directions
DIRECTIONS
Blend butter, mustard, dried onion, Worcestershire sauce, garlic powder, thyme, salt and pepper to create a paste. Place roast on rack in large, heavy oven-proof skillet or small roasting pan. Rub paste liberally over entire roast.
Let stand at room temperature for 1 hour. (MAKE AHEAD - Roast can be rubbed with onion mixture and refrigerated, uncovered, overnight; remove 1 1/2 hours before roasting.)
Place roast in preheated 450°F oven for 20 minutes. Reduce heat to 325°F; roast for 1 1/2 to 2 hours or until an instant read thermometer registers 145°F for medium-rare (or until cooked to preferred doneness). Remove roast to a cutting board; rest, tented with foil, for 20 minutes before untying from bones and slicing thinly across grain.
Meanwhile, remove rack and place skillet over burner set to medium. Skim off all but 3 to 4 tbsp of fat. Add sliced onion and sauté for 10 minutes or until softened and browned. Add sherry; cook for 1 to 2 minutes or until reduced by half. Sprinkle flour overtop; stir until well combined. Add beef broth and cook, stirring, for 3 minutes or until bubbly and thickened. (Gravy can be served as is or strained for a smooth texture, if preferred.)
Serve sliced roast with onion gravy.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 35g | Fibre 0g |
Fat 41g | Sugar 1g |
Carbs 4g | Sodium 760mg |
