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Wine

Prime Rib Dinner

"My family loves this roast, which I make several times a year. Leftovers are great for hot beef sandwiches, and the bones give my homemade soup such good flavor."

8 ServingsPrep: 15 min. Bake: 1-3/4 hours + standing

Ingredients

10 medium carrots, divided
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 small green pepper, finely chopped
4 cups water
2 tablespoons browning sauce, divided
2 tablespoons garlic powder
4 teaspoons seasoned pepper, divided
1 tablespoon celery salt
1 tablespoon Worcestershire sauce
1 beef ribeye roast (3 to 4 pounds)
8 medium potatoes, cut into chunks

Directions

Finely chop two carrots; place in a greased roasting pan. Add the
celery, onion and green pepper. Combine the water, 1 tablespoon
browning sauce, garlic powder, 3 teaspoons seasoned pepper, celery
salt and Worcestershire sauce; pour over vegetables.
Combine the remaining browning sauce and seasoned pepper; brush over
roast. Place fat side up over vegetables. Cut remaining carrots into
chunks; place carrots and potatoes around roast.
Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat
reaches desired doneness (for medium-rare, a meat thermometer should
read 145°; medium, 160°; well-done, 170°), basting every

2 of 2

Prime Rib Dinner (continued)

Directions (continued)

30 minutes. Let stand for 10-15 minutes before carving.
Remove potatoes and carrots; keep warm. Skim fat from pan drippings;
strain, discarding chopped vegetables. Serve roast and vegetables
with au jus. Yield: 8 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.