I love good roast beef. Before scrolling further, I have a disclaimer. I like it rare. I’ve been known to eat it blue rare. So, if the sight of rare beef offends you, close your browser now.
Still reading? Great. I bought a prime rib roast at my favourite butcher shop, Master Meats. This one weighed in at almost 5 lbs. I like to do my roasts occasionally on the BBQ and today I also decided I wanted to publish the recipe. So here you go.
Serve it with your favourite brown roux. Mine was simple. Separated the fat from the pan drippings, added enough oil to the fat to make 1/4 cup. Cooked that with 1/4 cup flour to form a paste. Added in the pan drippings and 1.5 cups of veggie stock using 1/2 a bouillon cube. Brought to a simmer. Then adjusted salt and pepper to taste.
My mother-in-law is visiting, so I thought I’d make a nice Saturday roast beef dinner. Since hubby is British, I better impress or I may get thrown out of the house. 😉 I bought a nicely marbled Spring Creek Ranch prime rib roast, I suspect it is at least Canada AAA. It’s very tender when roasted and hands down the best prime rib I have ever bought.
The Yorkshire puddings, I usually struggle with, but using a high altitude recipe makes for really good results. They doubled their size. I think I will use the leftovers for popovers. Fill with peanut butter and jam. Tasty.