Monday, October 29, 2012

Garlic 'n' Pepper Prime Rib

Makes  6 to 8 servings

1               beef ribeye roast (4 pounds)
** coarsely ground pepper
1               large onion , chopped
5               garlic cloves , minced
1-1/2         cups beef broth
1/3             cup ketchup

1.          Sprinkle  roast  with pepper  ; place rib side down  in a small roasting pan . Combine onion  and garlic  ; spread over  all sides of the roast  . Combine broth  and ketchup ; spoon 3/4 cup  over roast . Set remaining  broth  mixture aside .
2.          Bake uncovered  at 325*  for 2 hours  or until meat reaches the desired doneness  (for medium-rare , a thermometer  should read 145* ; medium , 160* , well-done , 170*)
3 .         Baste with pan drippings  every 20 minutes  , adding  reserved  broth  mixture  as needed . Let stand  for 10 minutes  before slicing . Stir any remaining  broth mixture  into pan drippings  ; heat through and serve with roast .

Your family or dinner guests are delighted when they see   this fancy roast placed on the table . It's a fuss-free favorite - I like to serve it with roasted potatoes .

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