Name: The Ultimate Roast
Yield: 8 servings
Ingredients: One 10 to 12 pound prime rib roast, on the bone; 2 Tbsp whole black peppercorns crushed (30 ml); Coarse salt, to taste; 3 garlic cloves, 1 chopped and 2 slivered; 1 Tbsp chopped fresh thyme (15 ml); 1 Tbsp chopped fresh rosemary (15 ml); 1 Tbsp olive oil (15 ml); ½ cup red wine (125 ml); 1 ½ cup veal stock (375 ml); 1 small fresh rosemary sprig; 1 small fresh thyme sprig; 1 garlic clove, smashed; Coarse salt and freshly cracked black pepper, to taste

Yields

8 servings

To impress a crowd, use the full 7 prime rib roast. I like cooking roasts long and slow so it’s ultimately juicy and tender!

ingredients

Roast

One 10 to 12 pound prime rib roast, on the bone

Tbsp whole black peppercorns crushed (30 ml)

Coarse salt, to taste

garlic cloves, 1 chopped and 2 slivered

Tbsp chopped fresh thyme (15 ml)

Tbsp chopped fresh rosemary (15 ml)

Tbsp olive oil (15 ml)

Jus

cup red wine (125 ml)

1 ½

cup veal stock (375 ml)

small fresh rosemary sprig

small fresh thyme sprig

garlic clove, smashed

Coarse salt and freshly cracked black pepper, to taste

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 300 degrees F.

Step 2

Trim all but a thin layer of fat from roast. Using a mortar and pestle, pound peppercorns, salt, 1 clove garlic, thyme and rosemary to a smooth paste. Stir in oil.

Step 3

Make about 20 slits into the roast all over and push some of the slivered garlic into the slits. Rub paste into the slits as well.

Step 4

Transfer roast to a heavy-bottomed roasting pan. Roast beef in the middle of a pre-heated oven. For medium rare, cook until a thermometer inserted into centre of meat reaches 145 to 150 degrees F., about 3-1/2 to 4 hours.

Step 5

Transfer roast to a large platter and let stand, loosely covered with foil, about 20 minutes. When ready to serve, slice the roast to desired thickness and serve with jus.

Step 6

Remove excess fat from pan juices. Deglaze with wine and simmer over medium heat, scraping up bits from the roasting pan. Add veal stock, rosemary, thyme and garlic and continue simmering on top of stove over moderate heat for 5 minutes. Season the jus with salt and pepper.

Yield: 6 to 8 servings

Rate Recipe

My rating for The Ultimate Roast

The Ultimate Roast

ingredients

Roast

Jus

directions

Rate Recipe

Get the Food Network Canada Newsletter