When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless rib roast recipe. There’s plenty of variations on the basic boneless prime roast recipe so feel free to improvise.
Servings: 6 servings
3 large onions (about 1 ½ pounds), thinly sliced
3 leeks, while part only, thinly sliced
1 can seasoned diced tomatoes (14 to 16 oz.), drained
2 Tbs. fresh rosemary leaves
3 Tbs. vegetable oil
1 3-lb. tied boneless rib roast, at room temperature
1 Tbs. all-purpose flour
1 cup beef broth
1 cup water
2 Tbs. Worcestershire sauce Salt and ground pepper
1. Preheat oven to 500 degrees F
2. In a heavy roasting pan, combine sliced onions, leeks, tomatoes, rosemary, oil and salt and pepper. Roast mixture in oven for 10 minutes. Generously salt and pepper beef. Stir mixture and place roast on top of vegetables.A
3. Cook 15 minutes. Reduce temperature to 350 degrees F. and roast the beef for 12 minutes more per pound.
4. Transfer cooked roast to a cutting board and let stand for 30 minutes.
5. Transfer vegetables to a bowl and keep warm. To remaining mixture in pan, add flour and cook over moderate heat, stirring, for several minutes.
6. Whisk in beef broth, water, Worcestershire sauce and any of the juices from cutting board and simmer gravy, over low heat, whacking for 10 minutes. Transfer gravy to a small saucepan and degrease.
7. Place roast on serving platter and surround with roasted vegetables. Bring gravy to a boil, transfer it to a serving dish.