Roasted Garlic Prime Rib with Fennel Sauce

By NicoleP

Ingredients

• 2 fennel bulbs
• 4 medium carrots, peeled and cut into 1" chunks
• 1 large white onion, cut into 1" chunks
• 1 tbsp olive oil
• 1 prime rib beef roast, 3 1/2 - 4 lbs
• salt
• black pepper
• 2 tbsp whole fennel seeds, toasted
• 1/4 cup prepared roasted garlic puree
• 2 cups beef broth

Preparation

Step 1

Preheat oven to 350°.

Remove tops of fennel bulbs and reserve. Cut the bulbs into 1 1/2" chunks. Combine with carrots and onions in roasting pan. Toss with olive oil.

Season the roast with salt and pepper to taste.

In a small bowl, combine toasted fennel seeds with roasted garlic puree. Spread the mixture over the top of the roast. Place the roast on top of the vegetables.

Cook, covered for 1 1/2 hours. Uncover and cook until desired doneness is reached. Remove beef to a carving board and let it rest for 20 minutes before carving.

Thirty minutes before the roast is done, prepare the fennel sauce. Cut reserved fennel bulb tops into 1 1/2" pieces. Combine with beef broth in a small saucepan. Simmer for 30 minutes. Strain. Serve the sauce with the roast.