Peapod Secret Butcher's Recipe Prime Rib

Yield: 6 to 8 servings

Ingredients

• 1 (5 to 6 pound) prime rib
• 1 tablespoon extra virgin olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon coarse ground black pepper
• 1 tablespoon garlic salt
• 1/2 teaspoon oregano
• 2 cups beef broth
• 1 cup red wine
• 2 shallots, finely chopped

Instructions

1. Heat oven to 500 degrees F.
2. Rub prime rib with olive oil.
3. Combine all spices in a bowl; apply liberally to surface of roast.
4. Place in oven, then immediately turn heat down to 325 degrees F.
5. Bake for 17-20 minutes per pound or until internal temperature reaches 130 degrees F for medium-rare.
6. Remove beef from pan, cover with foil tent to keep warm.
7. Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half.
8. Serve au jus alongside carved roast.

Nutrition

Per serving: 753 calories, 48g fat, 3g carbohydrates, 1g fiber, 69g protein, 201mg cholesterol, 1,153mg sodium

Attribution

Tony Stallone, Peapod, Chicago, Illinois