Roast Prime Rib of Beef with a Rich Pan Sauce
S
er
ves 6-8
5-pound prime rib roast bone in
2 tablespoons Paula Deen House Seasoning
2 cups beef stock, or canned broth
sprig thyme, or ½ teaspoon dried thyme
2 tablespoons Steak sauce)
½ teaspoons kosher sea salt
½ teaspoons freshly ground black pepper
* Preheat pressure oven to roast, set temperature to 450 degrees and
Bmer for 10 minutes.
Rub meat with Paula Deen House Seasoning, wrap with plasBc and
refrigerate overnight.
Remove roast from refrigerator and let sit for 30 minutes, to an hour, at
room temperature.
Place roast, fat-side up in baking pan so that ribs act as a rack.
Place pan in pressure oven, set to roast, set temperature to 350 and
Bmer for 2 hours place handle in lock posiBon, check that internal
temperature reaches your desired doneness using a thermometer 120
degrees for medium rare before resBng.
Transfer to a pla\er and let rest for 15 minutes.
While roast is resBng, prepare pan sauce. Skim off fat from pan
drippings, scrape the contents of the baking pan into a saucepan over
medium heat and add stock and thyme. Bring to a boil and simmer for 5
minutes.
Whisk in steak Sauce. Salt and pepper to taste and serve alongside
prime rib roast.
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