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Prime Rib Beef
Cook up Knorr's delicious Prime Rib Beef Recipe made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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2 H 30 mins
Cooking Time
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15 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 1030.0 |
| Calcium (g) | 6.0 % |
| Carbohydrates (g) | 11.0 g |
| Cholesterol (g) | 230.0 mg |
| Fat (g) | 78.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 45.0 % |
| Protein (g) | 61.0 g |
| Saturated Fat (g) | 31.0 g |
| Sodium (g) | 1170.0 mg |
| Sugars (g) | 2.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 325°. Bring beef to room temperature before roasting, about 1 hour.
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Combine mustard with 1 Knorr® Beef flavored Bouillon Cube, garlic and chopped leaves from 5 sprigs of thyme and 2-1/2 sprigs rosemary in small bowl. Season, if desired, with black pepper, then evenly spread beef with mustard mixture on top and sides.
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Arrange beef, mustard-side up, in large roasting pan. Roast, uncovered in center oven until desired doneness*, about 2-1/2 hours.
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Meanwhile, heat margarine and oil in large skillet over medium-high heat and cook mushrooms and remaining herbs until tender, about 3 minutes.
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Remove roast to carving board, loosely covered with aluminim foil and let stand 15 minutes.
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Reserve 3 tablespoons drippings from pan, discarding the rest. Heat reserved drippings in roasting pan and cook shallots, stirring occasionally, until tender, about 3 minutes. Stir in flour with wire whisk until smooth. Stir in water, remaining Bouillon Cube, wine and vinegar until no lumps remain. Stir in mushrooms and herbs. Bring to a boil, stirring constantly, until thicken, about 3 minutes. Discard herb sprigs. Serve over sliced beef.
Hints & Tips
*For rare doneness, meat thermoter should read 140° and 155° for medium doneness.
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What you’ll need
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