Sunday, April 16, 2006

Roast Prime Rib Of Beef

Serves: 10-12

1 4-5 pound prime rib of beef, rolled and tied
1 tabslpoon powdered mustard
1 1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon black pepper
1 small onion
2 garlic cloves
Parsley sprigs

Prheat oven to 200F. with a long sharp knife make several deep slits in the beef to form pockets of different depths. In a small bowl, combine the mustard, salt, paprika, allspice and pepper. Cut the onion and garlic into slivers. Stuff the pockets with pieces of onion garlic, bits of parsley, and some of the spice mixture. Rub any leftover spices over the outside of the roast. Roast meat, allowing 1 hour per pound. You will have perfect rare roast beef. Slice thin and serve with pan juices.

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