French Onion Prime Rib Roast
Prep: 5 min Marinate: 1 hr Cook: 2 hr Serves: 6 to 8
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
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.)
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.
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 sauté 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.
Tips: 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