Source:

Angela Creighton

Serves/Makes:6

Ingredients

• 6 lbs (2.7 kg). prime rib roast, at room temperature
• salt and freshly ground pepper, to taste
• Pan Sauce:
• 2 cups (475 ml) beef stock or canned beef broth
• 1 Sprig of thyme or 1/2 tsp (2 ml) dried thyme
• Worcestershire sauce, to taste
• salt and freshly ground pepper, to taste

Preparation

• Preheat oven to 425 degrees (225 C.).
• Season roast with salt and pepper.
• In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350 degrees (175 C.).
• Continue to roast for 2 hours more or until meat thermometer registers desired doneness.
• Transfer to platter and let rest, covered, for 20 minutes before slicing.
• For the pan sauce, skim off fat from pan drippings and add stock and thyme to drippings.
• Bring to a boil and simmer 10 minutes.
• Season with Worcestershire and salt and pepper to taste.
• Serve alongside roast.

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