Prime Rib Dinner

By ezunich

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 bs browning sauce, divided
• 2 tbs garlic powder
• 4 tsp seasoned pepper, divided
• 1 tbs celery salt
• 1 bs Worcestershire sauce
• 1 boneless beef rib rast (3-4 lbs)
• 8 medium potatoes, cut into chunks

Details

Servings 8

Preparation

Step 1

Finely chop two carrots, place in a greased roasting pan. Add celery, onion and green pepper. Combine the water, 1 tbs browning sauce, garlic powder, 3 tsp 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 - 2 1/4 hour or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°, medium 160°, well done, 170°) basting every 30 minutes. Let stand 10-15 minutes before carving.
Remove the potatoes and carrots; keep warm. Skim the fat from pan drippings, strain, discarding chopped vegetables. Serve the roast and vegetables au jus.