A prime rib roast is perfect for any celebration dinner. Although a standing rib roast is impressive, using a boneless rib roast makes for easy slicing and reduces the cook time. This version is served with a simple jus that uses those tasty pan juices.
Recipe tags: beef base, moderate difficulty, main, beef, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 lbs | boneless prime rib roast |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 4 tsp | cracked black pepper |
| Quantity | Ingredient |
|---|---|
| 2 tsp | olive oil |
| 1 large | onion, sliced |
| 2 cloves | garlic, minced |
| 4 tsp | finely chopped fresh rosemary |
| 1 tbsp | tomato paste |
| 1 bottle (12oz) | beer |
| 1 tbsp | Better Than Bouillon® Roasted Beef Base |
| ½ cup | water |
| 2 tbsp | finely chopped fresh chives |
Directions
Pat refrigerated roast dry with paper towel. Rub roast all over with Roasted Beef Base and season with pepper. Using butcher’s twine, tie the roast in 2-inch intervals; transfer to shallow roasting pan, fat-side up.
Let stand for 1 hour to allow meat to come to room temperature.
Preheat oven to 325°F.
Roast for 2 hours or until instant-read thermometer inserted in center registers 125°F for medium-rare, 130°F for medium, or 135°F for medium-well, depending on preference. Transfer to serving platter, tent with foil and let rest for at least 20 minutes before slicing (roast will continue to rise in temperature to reach desired doneness).
Meanwhile, skim and discard excess fat from roasting pan. Set roasting pan with juices over medium heat. Drizzle with oil. Add onion, garlic and rosemary. Cook, stirring occasionally, for 3 to 5 minutes or until onion is softened and lightly golden.
Add tomato paste and cook for 1 minute. Pour in beer; bring to a boil. Cook for 2 minutes. Stir in Roasted Beef Base and 1/2 cup water; bring back to a boil. Reduce heat to medium-low. Cook for 10 to 15 minutes or until slightly reduced. Stir in chives.
Slice beef and serve with jus.
Tips: If desired, thicken jus by whisking together 1 tbsp cornstarch with 2 tbsp water and whisking mixture into boiling jus. Cook until thickened. Serve roast with prepared horseradish for a classic roast condiment.