PRIME RIB DINNER
"My family loves this roast, which I make several times a year. Leftovers are great for hot beef sandwiches, and the bones give my homemade soup such good flavor."
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Finely chop two carrots; place in a greased roasting pan. Add the celery, onion and green pepper. Combine the water, 1 tablespoon browning sauce, garlic powder, 3 teaspoons seasoned pepper, celery salt and Worcestershire sauce; pour over vegetables. , Combine the remaining browning sauce and seasoned pepper; brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots and potatoes around roast., Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting every 30 minutes. Let stand for 10-15 minutes before carving. , Remove potatoes and carrots; keep warm. Skim fat from pan drippings; strain, discarding chopped vegetables. Serve roast and vegetables with juices.
Nutrition Facts :
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