Chef Richard Fitch of Old Towne Country Buffet, Greenwood
Yield: 12 to 14, 10 oz. servings
- ½ cup Herbs De Province
- ½ cup garlic powder
- 1 cup cracked peppercorns
- 2 cups Kosher salt
- One 14 lb. prime rib or standing rib roast
Preheat oven to 350 degrees.
Rub garlic powder evenly over top of meat. Then sprinkle Herbs De Province evenly over meat. Spread cracked peppercorn over roast and put Kosher salt over the top.
Place roast in a roasting pan with roasting rack. Place in hot 350 degree, preheated oven.
Roast for ½ hour. Drop temperature to 300 degrees, then roast for another two hours. Pull from oven. Let meat rest for ½ hour.
Slice in desired serving sizes. Roast will be rare to medium rare.
- 2 lb. beef bones
- ½ bunch parsley
- 1 tablespoon tarragon leaf
- 2 large onions
- 2 tablespoons rosemary
- 4 bay leaves
- 6 stalks of celery
- 2 tablespoons cracked peppercorn
- 3 cups Marsala wine
- 2 carrots
- ½ cup fresh garlic, chopped
- 2 quarts beef stock
- 1 tomato
- 5 mushrooms
In roasting pan, place beef bones in hot oven. Roast for 30 minutes or until golden brown. Add large diced onion, celery, carrots, tomato and mushrooms. Place in a hot roasting pan. Put back in oven for another 15 minutes. Then place all herbs and spices in pan with 3 cups Marsala wine and 2 quarts of good quality beef stock. Let simmer for 30 minutes. Then taste. Adjust flavor with water if it is too strong. Let simmer until desired flavor is reached. Serve over prime rib as desired.