Roast Prime Rib Of Beef
4 garlic cloves, peeled
2 tbsp. Dijon mustard
1 tbsp. paprika
5 lb. beef, prime rib
1 tbsp. sea salt
1⁄2 tbsp. ground black pepper
3 tbsp. olive oil
1⁄2 cup red wine
1 cup beef stock
6-7 shakes of Worcestershire sauce
2 tbsp. butter
- Preheat the oven to 400o F.
- In a food processor, make a paste out of garlic, Dijon, and paprika. Set aside.
- Season the roast with salt and pepper.
- Preheat the Copper Chef on high heat. Add olive oil when hot.
- Sear the roast until browned on all sides.
- Apply the paste to the top of the roast with a basting brush or silicone paddle.
- Cook in the oven until it reaches about 130-140o F (suggested).
- Remove the roast from the pan and set aside.
- Place the Copper Chef back on the stovetop on medium-high heat. Deglaze the pan with red wine. When the wine has reduced, add the beef stock. Cook for about 5 minutes, then turn off the heat source.
- Add 6 or 7 shakes of Worcestershire sauce and stir in the butter.
- Once the roast has rested for about 15 minutes, it is ready to serve with the reduction sauce.
Eric’s Tip: For a delicious twist, substitute the butter for Boursin or Roquefort cheese.