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French Onion Prime Rib Roast

15 MIN
 2 HR 30 MIN



2 tbsp Longo’s Essentials Country Churned Salted Butter

2 tbsp Longo’s Dijon Mustard
2 tbsp Longo’s Dried Chopped Onion

1 tbsp Worcestershire sauce

1 tsp each Longo’s Garlic Powder, Longo’s Dried Thyme and salt

1/2 tsp pepper

1 Longo’s Prime Rib Roast (about 4 1/2 to 5lb or 2 ribs cut and tied)

1 large Spanish or sweet onion, thinly sliced

1/2 cup sherry or dry white wine
3 tbsp Longo’s Organic All Purpose Flour

 2 1/4 cups beef broth



1. Blend butter, mustard, dried onion, Worcestershire sauce, garlic powder, thyme, salt and pepper to create a paste. Place roast on rack in large, heavy oven-proof skillet or small roasting pan. Rub paste liberally over entire roast. Let stand at room temperature for 1 hour. (Make-ahead: Roast can be rubbed with onion mixture and refrigerated, uncovered, overnight; remove 1 1/2 hours before roasting.)

2. Place roast in preheated 450°F oven for 20 minutes. Reduce heat to 325°F; roast for 1 1/2 to 2 hours or until an instant read thermometer registers 145°F for medium-rare (or until cooked to preferred doneness). Remove roast to a cutting board; rest, tented with foil, for 20 minutes before untying from bones and slicing thinly across grain.

3. Meanwhile, remove rack and place skillet over burner set to medium. Skim off all but 3 to 4 tbsp of fat. Add sliced onion and sauteĢ for 10 minutes or until softened and browned. Add sherry; cook for 1 to 2 minutes or until reduced by half. Sprinkle flour overtop; stir until well combined. Add beef broth and cook, stirring, for 3 minutes or until bubbly and thickened. (Gravy can be served as is or strained for a smooth texture, if preferred.)

Serve sliced roast with onion gravy.

: If feeding a larger crowd or if you just want lots of leftovers, double roast (4 ribs) and butter mixture and use large roasting pan. Adjust roasting time as needed. Using a probe digital thermometer that stays in the roast during the entire cook time can help better control the internal temperature for perfect results. Cooking your roast in a skillet makes it a snap to make the gravy, but if you don’t have a rack to fit, use 4 ribs of celery or carrots placed in a cross-hatch pattern and trimmed to fit as needed.

Per serving (1/8th recipe): 550 calories; 35g protein; 41g fat; 4g carbohydrate; 0g fibre; 1g sugars; 760mg sodium