To ensure even cooking, roast must first be left at room temperature for about two hours before being placed in the oven. Do not use a non-stick pan for this recipe because it would yield fewer cooked-on bit of the flavorful juices.
Serve this wonderful roast with it's traditional side dish, Yorkshire Pudding.

INGREDIENTS:

1 three rib Prime Roast, first cut, trimmed and tied
1 tablespoon freshly ground Black Pepper
2 tablespoons Salt

1 1/4 cups All-Purpose Flour
3/4 teaspoon Salt
3 Short Ribs, tied
1 1/2 cups dry Red Wine

Cooking the Roast:

1. Place oven rack on lower level. Heat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to a heavy 13-by-16-inch metal roasting pan. Arrange fat-side up. Place the short ribs in the pan.

2. Cook 20 minutes. Reduce oven heat to 325 degrees and continue cooking until an instant-read thermometer inserted in the thick end of the roast (not touching the bone anywhere) reaches 115 degrees abut 1 hour and 30 minutes. If it hasn't reached this temperature, return the meat to the oven. Check the thermometer at 10-minute intervals.

3. Transfer the roast to a platter. Set aside in a warm spot for the juices to collect. (As the roast is resting, the temperature will increase about 10 degrees.) DO NOT TENT or the crust will get soggy. The short ribs can be eaten as a snack, or reserved to make flavorful soups.

4. Pour the fat and all dark dripping out of the pan into a fat separator and set aside.

5. Place the roasting pan over medium-high heat. Pour red wine into the pan. Scrape the bottom with a wooden spoon, scraping up crispy bits to de-glaze the pan. Add the drippings that have settled to the bottom of the fat separator, making sure not to add the fat. Cook until reduced by half, about 5 to 8 minutes. Place a fine sieve in a medium heatproof bowl. Pour juices into the strainer. Using a wooden spoon, press down on the solids to extract the juices. Discard the solids. Serve the juices warm with the Prime Rib.

Nutritional Information Per Serving: 8 Servings

Calories: 452   Carbohydrates: 1 gm   Fat: 32 gm   Cholesterol: 103 gm
Protein: 29 gm   Sodium: 962 mg   Fiber: 0 gm   Calcium: 17 mg
Iron: 3 mg   Vitamin A: 1 IU   Vitamin C: 0 mg
Percentage of Calories from Fat: 71%
Percentage of Calories from Protein: 28%
Percentage of Calories from Carbohydrates: 1%

These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.