This recipe is for Roast Prime Rib, but I've used it very successfully
for other cuts of roast beef. It comes from Jeff Smith, The Frugal
Gourmet, Christmas cookbook (I know he's had some personal difficulties
-- that I continue to hope are untrue -- but his recipes are wonderful
and VERY reliable)...

Roast Prime Rib

Freshly Ground Black Pepper, to taste
1 tablespoon dark soy sauce
1 1/2 tabelspoons Kitchen Bouquet
1 tablespoon dry Coleman's mustard
1 8- to 9- pound beef rib roast, bone in [as I noted above, I've used
other roasts of equal size with good result]
1 cup peeled and sliced (1/8") yellow onion

Rub the seasonings on the roast in the order listed. Pack the sliced
onions on the roast [this can be quite a trick, twine can help]. Place
the roast on a rack in a roasting pan. Roast in a preheated 450 oven
for 20 minutes. Reduce the oven temperature to 325 and roast for one
hour more. Reduce the oven temperature once more to 300 and roast for
about one hour more, or until the internal temperature is 115 in the
center when tested with a meat thermometer (for Rare).
Remove from the oven and allow to rest for 15 minutes in a warm place.
Slice and serve immediately with wine sauce or Au Jus.

Au Jus (not from Jeff's book, this is one I use)
1 cup red wine
2-3 cups mushroom broth
Good bit smashed (peeled) garlic
1 medium onion

Simmer 2 -3 hours and strain to drizzle over roast

Horseradish Sauce (my hubby prefers this)
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 cup mayonnaise




--
Kael, the Quirky Lady
-- take out "the dog" to reply...!



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