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Pepper-Crusted Prime Rib

(2 Votes)
SERVES
8
COOK TIME
1 Hr 45 Min

This easy yet elegant version of prime rib will rival anything you can find at the fanciest restaurant. Our Test Kitchen made sure that this one is low on work and high on good taste. Perfect for holiday entertaining or enjoying all year long.

What You'll Need:
  • 1 (4- to 6-pound) boneless beef rib eye or Delmonico roast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • 1 cup dry red wine or water
What To Do:
  1. Preheat oven to 350 degrees F. In a large roasting pan, place beef fat side up.
     
  2. In a small bowl, combine remaining ingredients except wine; mix well. Rub spice blend evenly over surface of meat.
         
  3. Place a meat thermometer so that tip is centered in roast. Roast beef about 25 minutes per pound, or until thermometer reaches 140 degrees for medium-rare, or to desired doneness.
     
  4. Remove pan from oven and transfer beef to a cutting board; let stand 15 to 20 minutes to rest. Meanwhile, add red wine to pan. Stir to loosen any particles and return to oven 5 minutes. Once beef is done resting, carve against the grain and serve with pan drippings.

 

Notes
  • Our Test Kitchen likes to add a couple of tablespoons of peppercorns to the pan before returning sauce to the oven for the last 5 minutes.  
     
  • For a classic go-along for prime rib, give our Yorkshire Pudding a try; you won't be sorry!

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Alittle while ago Mr. Food had a recipe for Carrot Cake, using Gerber baby food carrots. Can I get the recipe?

I think that recipe is for a "carrot bake" Our souffle-like Carrot Bake is the perfect go-along for any main dish meal and will surely impress company. You'll never guess the shortcut secret to its smooth and velvety texture. Serves: 6 Cooking Time: 35 min What You'll Need: 3 (4-ounce) jars carrot baby food 1 stick butter, melted 3 eggs 1 cup all-purpose flour 1 cup packed light brown sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder What To Do: 1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 2.In a large bowl, combine carrots and butter; mix well. Add remaining ingredients; mix until well blended then pour into prepared baking dish. 3.Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Notes Your group will love this just the way it is but, for a change of pace, try baby-food squash, pumpkin or corn in place of the carrots.

Back in the 1980's I had a fabulous recipe for Carrot Bread (quick bread, not yeast bread) that used a jar of Junior baby food carrots. It was very easy and so delicious. I cut it out of a newspaper in Atlantic City, NJ. I have been looking for it ever since. If anyone knows this recipe, please let us know where to find it. Thank you!

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