As winter’s whisper sets in, this classic dish brings warmth and style to your next cozy holiday feast.
1 Prime Rib Roast, 3-4 ribs (4 kg [8.5lb])
3 garlic cloves, chopped
2 tbsp (30 mL) coarse sea salt
2 tbsp (30 mL) coarsely ground pepper
4 large sprigs fresh rosemary, stems removed, chopped coarsely
1/4 cup (60 mL) of dijon mustard
1 tbsp (15 mL) horseradish
1 tbsp (15 mL) olive oil
1. Bring roast to room temperature, removing from refrigerator up to 2 hours before cooking time.
2. Preheat oven to 230 degrees C (450 degrees F). Place roast, ribs down, into roasting pan with edges no taller than 5 cm (2 in.) in order for outside to become crispy when cooked. In food processor, puree garlic, salt, pepper, rosemary, mustard, horseradish and oil. Rub mixture over top and sides of roast. Insert oven thermometer into centre of roast without touching bone.
3. Place in centre of oven, cook for 15 minutes. Lower heat to 160 degrees C (325 degrees F); continue cooking until thermometer reads 52 degrees C (125 degrees F) for rare, about 1 hour; 55 degrees C (130 degrees F) medium-rare, about 1 1/4 hours. The roast will continue cooking while it rests, so allow for temperature to rise a few degrees when removed from the oven. Using an oven thermometer (especially with a digital remote probe) for judging doneness helps assure best results.
4. Remove roast from pan onto carving board; cover with foil. Allow to rest for at least 30 minutes before carving, assuring juicier slices.
5. Serve with mushroom gravy, mashed potatoes, roasted brussels sprouts and green beans.
TIP: Do you have a guest who prefers a well-done serving? Just simmer a few slices in veal stock until desired doneness.
2 shallots, finely minced
1/2 cup (125 mL) red wine or port
1 tbsp (15 mL) dried porcini mushrooms, finely chopped
225 g (1/2 lb) (or about 2 cups [500 mL]) assorted fresh mushrooms like cremini, shiitake or king oyster, thinly sliced
1 tbsp (15 mL) fresh thyme leaves
2 cups (500 mL) Angelico’s Veal or Chicken Stock
1/2 cup (125 mL) 35% Whipping Cream (optional)
1. Drain most fat from roasting pan; place pan over medium-low heat on stovetop. Add shallots, stirring and scraping up any browned bits for about 3 minutes. When shallots are softened, add red wine and porcini mushrooms. Continue cooking and stirring, reducing by half. Add fresh mushrooms and thyme; stir until softened or for about 3-5 minutes.
2. Add veal broth and any accumulated juices from roast to pan; continue stirring, adding salt and pepper to taste.
3. Raise heat to medium and allow sauce to reduce for about 1- minutes or until reduced by half and slightly thickened. Add cream if desired; allow to boil for 5 more minutes. Serve gravy in warmed gravy boat.
TIP: Make gravy while roast is resting, using the roasting pan and its flavourful bits or transferring to a small saucepan once you have scraped up the browning. If you like a thicker sauce, simply press a few tablespoons of cooked mashed potatoes through a sieve into sauce, and whisk over heat until desired texture is achieved.