Free of: gluten and all top allergens
- 1 three-rib prime roast, trimmed and tied (ask butcher to do)
- 4 cloves garlic, minced
- 1/2 cup (120 mL) fresh thyme leaves finely chopped
- 1/4 cup (60 mL) olive oil
- pepper and salt
- 4 cups (950 mL) beef stock [look for allergen-free brand]
- 2 cups (475 mL) red wine [if you prefer not to use wine, replace with same amount of allergen-free beef stock]
- 2 shallots, sliced
- 4 cloves garlic, sliced
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- Heat oven to 500° F. Meanwhile bring the roast to room temperature.
- In a small bowl, combine garlic, thyme, oil, pepper and salt. Rub mixture over the roast, coating well.
- Place beef, fat side up, into roasting pan. Cook for 45 minutes at 500° F.
- Turn oven off, do not open oven door for two hours* (This maintains a steady, decreasing temperature, so the roast will be cooked.)
- Meanwhile, combine remaining ingredients into a medium saucepan.
- Boil until reduced to 2 cups. Remove bay leaves and serve this “jus” over sliced roast beef.
*Note: This is Chef Simon’s preferred method for cooking a medium-rare prime rib roast. For a 2-rib roast, cook at 500° F for 30 minutes; for a 4-5 rib roast, cook at same temperature for one hour. For any size roast, follow with the 2 hours in closed oven with temperature off. (No peeking!)
Recipe by Simon Clarke
First published in Allergic Living magazine.
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