Bonnies Pan Sauce For Prime Rib Or Any Roast Beef Recipes

ROAST PRIME RIB OF BEEF WITH A RICH PAN SAUCE

Steps:

• Preheat oven to 425 °F.
• Rub the roast with the Paula Deen House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 °F. Continue to roast for 2 hours or until the internal temperature on a meat thermometer registers your desired doneness. Transfer to platter and let rest for 15 minutes.
• While roast is resting, prepare pan sauce. Skim off the fat from the pan drippings. place the roasting pan over medium heat and add the stock and thyme. Bring to a boil and simmer for 5 minutes.
• Whisk in the Paula Deen Merlot Wine Steak Sauce. Salt and pepper to taste. Serve warm alongside the prime rib roast.
• Note: Medium rare 140 °F, Medium 150 °F, Well Done 160 °F.

ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY

Steps:

• Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
• In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
• Serve the roast with the pan gravy.

BONNIE'S NEW YEAR'S BEEF DIP

Steps:

• Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.
• Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.

PRIME RIB WITH PORT SAUCE

Steps:

• Position rack in center of oven and preheat to 450.
• Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
• Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
• After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
• Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
• Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
• Slice beef and serve with sauce.

NEELYS' PRIME RIB WITH RUBY PORT SAUCE

Steps:

• Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
• Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
• Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
• Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
• Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
• Serve with the ruby port sauce (recipe follows).
• RUBY PORT SAUCE
• Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
• Note
• Get the rib rubbed with the spices the day before, and set aside in the fridge.

HENRY'S FARMERS MARKET PERFECT BEEF PRIME RIB ROAST

Steps:

• Preheat oven to 450°F Place the roast in a shallow roasting pan and allow it to rest out of the refrigerator for 30 minutes, to bring the meat to just about room temperature. Combine seasonings to make rub. Rub the meat all over with this mixture, patting it into the meat -- particularly on top. Place the roast in the oven for 15 minutes or until the meat starts to brow (the high heat will sear the roast, sealing in the juices.) Reduce the heat to 350°F and continue to cook 12-15 minutes per pound, depending on the desired degree of doneness. Remove roast from the oven and allow the meat to rest for 20 minutes. Before carving, slice a piece of the exterior rosemary-scented fat from the meat and rub it into the carving board to further season roast.
• Gravy (optional). For gravy, thicken the pan juices with enough flour to make a paste (start with 1/3 cup.) Cook over moderate heat for 10 minutes, stirring constantly until the flour has browned and thinned slightly. Whisk in enough stock for a smooth sauce (about 2 cups for the average roast.) Simmer 10 minutes and adjust seasonings with salt, pepper, rosemary and/or parsley.
• DEGREE OF DONENESS Roasting Time / Internal Temperature:.
• Rare, 15 minutes per pound - 125°F.
• Medium Rare, 17 minutes per pound - 130 to 135°F.
• Medium, 18 minutes per pound - 140°F.
• Medium Well, 19 minutes per pound - 150°F.
• Well Done, 20 minutes per pound - 160°F.