PRIME RIB WITH BEEF GRAVY
Provided by Katie Lee Biegel
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the prime rib: Use the tip of a knife to make slits in the fat of the prime rib and stuff with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F. Put the prime rib on a rack in a roasting pan.
- Roast the meat for 10 minutes at this temperature, then turn the oven down to 350 degrees F. Roast until the meat registers 120 degrees F on an internal meat thermometer for a medium-rare roast, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board, loosely tent with foil and let stand 20 minutes.
- For the gravy: In the meantime, pour off most of the fat from the roasting pan, leaving about 1/4 cup. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes. Vigorously whisk in the beef stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer. Cook, whisking, until the mixture begins to thicken. Add the sherry vinegar and cook 1 more minute. Transfer to a serving dish.
- Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.
AWESOME ROAST BEEF
This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.
Provided by Dawn
Categories Everyday Cooking
Time 8h15m
Yield 7
Number Of Ingredients 3
Steps:
- Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g
AWESOME ROAST BEEF
This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.
Provided by Dawn
Categories Everyday Cooking
Time 8h15m
Yield 7
Number Of Ingredients 3
Steps:
- Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g
KATHY'S HOT ROAST BEEF
I Got this from the greatest bartender in the world (Kathy). Simple to make. Great for parties & BBQ's.
Provided by Violett1979
Categories Lunch/Snacks
Time 37m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- In large pot on medium heat add 1 can of gravy.
- Add 1 lb roast beef.
- Then a layer of cheese.
- Then add 1 tablespoons Worcestershire, 1 tablespoons hot sauce, salt & pepper. Repeat gravy, beef, cheese, & spice until ingredients are gone.
- Turn up stove to medium-high. Stir every 5-7 minutes until cheese has melted and then lower heat.
- Serve on rolls or roll on the side.
- Optional (for more tender beef fry in butter before adding to pot).
Nutrition Facts : Calories 372.9, Fat 19.2, SaturatedFat 8.5, Cholesterol 112.9, Sodium 1014.7, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 43.5
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