Perfect Prime Rib

By carol gorman

Complete the perfect night with the Perfect Prime Rib recipe. Our Perfect Prime Rib is seasoned with garlic, rosemary and pepper and drizzled in mushroom gravy, making each forkful even better than the last.

Ingredients

• 1 bone-in (3-rib) beef prime rib roast (6 lb./2.7 kg)
• 1 Tbsp. kosher salt
• 2 tsp. ground black pepper, divided
• 1/2 cup Heinz [Seriously] Good Mayonnaise
• 2 Tbsp. each minced garlic and chopped fresh rosemary
• 2 Tbsp. Heinz Dijon Mustard
• 1 cup fresh bread crumbs
• 1/2 lb. (225 g) sliced fresh mushrooms
• 1/4 cup chopped shallots
• 1/2 cup each dry red wine and 25%-less-sodium beef broth
• 1 can (10 fl oz/284 mL) Heinz Beef Gravy

Details

Preparation time 30mins
Cooking time 170mins
Adapted from

Preparation

Step 1

Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500°F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.

Place rack of bones on centre of foil-covered rimmed baking sheet. Combine salt and 1-1/2 tsp. pepper; sprinkle onto meat. Place meat, cut side down, on bones. Roast 20 min.
Remove meat from oven. Reduce oven temperature to 325°F. Mix mayonnaise, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayonnaise mixture to secure.
Roast meat an additional 1-1/2 hours to 1 hour 40 min. or until meat registers at 135°F for medium-rare doneness (or 145°F for medium doneness) when meat thermometer is inserted into thickest part of meat.
Remove meat from oven; cover loosely with foil. Let stand 15 min. (Temperature of meat will continue to rise 5°F to 10°F as it stands.) Meanwhile, cook mushrooms and shallots in large nonstick skillet on medium-high heat 8 to 10 min. or until mushrooms are golden brown, stirring occasionally. Deglaze skillet with wine; cook 3 to 4 min. or until most of the wine is evaporated. Add beef broth, gravy and remaining pepper; stir. Cook and stir 2 to 3 to min. or until heated through.
Cut meat into 1/4-inch-thick slices. Serve with the mushroom gravy.