Fancy roast dinner only - and ideally when someone else is buying the roast. (Thanks Dad!) This easy, delicious roast recipe will result in a wonderfully tasty roast. You definitely want a reliable meat thermometer. I love my digital one. We love it with homemade gravy (recipe below) and homemade Yorkshire puddings. Yum! Enjoy!
Mix together in a small bowl:
2 tsp salt
1 tsp pepper
Place your 4-5 lb bone-in prime rib roast in a baking dish. (You can use a boneless roast, but lower the baking time). You want to use a small baking dish that just barely fits the roast so you don't end up with drippings burning (like what can happen in a larger pan). Rub the roast on all sides with the salt & pepper mixture. Place the roast fat-side up.
Mix together:
1/4 - 1/3 cup mustard or Dijon mustard
1/2 cup finely cut shallots
6 tsp pressed fresh garlic or crushed garlic (from a jar)
3/4 - 1 tsp ground thyme
Place the mixture on the top and sides of the roast. Let the roast rest for 1 hour at room temperature prior to baking.
After letting your roast rest 1 hour at room temperature, bake in 350 F oven for 2.5 - 3 hours until the internal temperature reaches 150 F. (for medium) I recommend testing the temperature regularly.
Remove roast from oven.
Transfer the roast to a new dish and cover loosely with foil for 15 minutes.
Scrap out the drippings from your roasting pan into a small saucepan.
Add to saucepan with drippings:
2 cups water + 2 tsp GF beef bouillon paste
Whisk together:
1/2 cup milk
2-3 Tbsp cornstarch
Bring drippings and beef bouillon paste to a boil, then whisk in the milk/cornstarch mixture. Season with salt & pepper, if needed.
Slice roast and serve with gravy, homemade gluten-free Yorkshire puddings, roasted potatoes, salad, or whatever else you like with a roast dinner. Enjoy!
Prime Rib Roast, being sliced by my dad. :)
Prime Rib Roast - gluten-free
Makes a 4-5 lb roastMix together in a small bowl:
2 tsp salt
1 tsp pepper
Place your 4-5 lb bone-in prime rib roast in a baking dish. (You can use a boneless roast, but lower the baking time). You want to use a small baking dish that just barely fits the roast so you don't end up with drippings burning (like what can happen in a larger pan). Rub the roast on all sides with the salt & pepper mixture. Place the roast fat-side up.
Mix together:
1/4 - 1/3 cup mustard or Dijon mustard
1/2 cup finely cut shallots
6 tsp pressed fresh garlic or crushed garlic (from a jar)
3/4 - 1 tsp ground thyme
Place the mixture on the top and sides of the roast. Let the roast rest for 1 hour at room temperature prior to baking.
After letting your roast rest 1 hour at room temperature, bake in 350 F oven for 2.5 - 3 hours until the internal temperature reaches 150 F. (for medium) I recommend testing the temperature regularly.
Remove roast from oven.
Transfer the roast to a new dish and cover loosely with foil for 15 minutes.
Scrap out the drippings from your roasting pan into a small saucepan.
Add to saucepan with drippings:
2 cups water + 2 tsp GF beef bouillon paste
Whisk together:
1/2 cup milk
2-3 Tbsp cornstarch
Bring drippings and beef bouillon paste to a boil, then whisk in the milk/cornstarch mixture. Season with salt & pepper, if needed.
Slice roast and serve with gravy, homemade gluten-free Yorkshire puddings, roasted potatoes, salad, or whatever else you like with a roast dinner. Enjoy!
Roast, sliced after resting 15 minutes under foil tent.
Roast served with potatoes, Yorkshire puddings, gravy and salad. Yum!
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