Chef Andy Hay's Long Bone Prime Rib

This Long Bone Prime Rib Roast is a perfect centerpiece for your holiday dinner table. A showstopper and something a little different for your guests. Serve this roast with a lovely pan jus and your favourite holiday side dishes!

• 8 lb. Long Bone Prime Rib Roast
• ¼ cup kosher salt
• ¼ cup crushed black peppercorns
• 3 large sprigs rosemary
• 2 tbsp. Mt. Scio Savoury
• 2 tbsp. olive oil
• ½ cup melted butter

• Beef drippings
• 1L beef stock
• 1 1/2 tbsp. cornstarch

The evening prior to cooking your roast, season it liberally with olive oil, salt, peppercorns, Mt. Scio Savoury and rosemary. Place the roast on a baking pan and place into the fridge overnight. Remove the roast from the fridge two hours before you plan to start cooking it.

Preheat oven to 450°F. Place the prime rib roast into a large roasting pan and using a pastry brush, baste melted butter and sprinkle summer savoury onto the roast. Once the oven is preheated, place the roast into the oven and cook for 20 minutes. After 20 minutes reduce the temperature to 300°F and roast for another 90-
120 minutes. Baste the roast with pan juices every 30 minutes. Using a kitchen thermometer, check the internal
temperature of the beef every 30 minutes. You are looking for an internal temperature in the middle of the roast of 122°F for medium rare. Once you reach this temperature, remove the roast from the oven, cover with tin foil, and allow it to rest for at least 30 minutes. After resting the beef you are ready to serve!

Pour all of the beef juices from the roasting pan into a medium sized pot. Pour in high-quality beef stock and bring to a boil. Add in the cornstarch and whisk continuously until the jus begins to thicken. Season with salt, pepper and a small squeeze of lemon juice.

Recipe By: Chef Andy Hay


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