Prime Rib and Whipped Sweet Potatoes

 

Prime Rib

This is for a 10-12 pound prime rib roast

3/4 cup red wine

two cups beef broth

three tablespoons dairy free butter

salt and pepper

carrots and onions

fresh garlic cloves, mashed

Always make sure the prime rib roast is dry before placing on a rack and sheet pan for cooking. In fact, some suggest removing from packaging, drying, placing on the rack and sheet pan and placing back in the refrigerator (covered loosely) overnight before cooking.

Preheat oven to 500 degrees. Rub the dry roast with oil and then the dry seasonings. A suggested seasoning mix:

thyme, rosemary, garlic, salt, pepper, coriander

While the seasoned roast is setting to the side, prepare the vegetables.

Arrange the vegetables around the roast and add the a cup or two of plain water. Place the roast in the oven and immediately reduce temperature to 450. Bake exactly 40 minutes.

Reduce to 275 degrees but leave in the oven another 2 hours. Cover loosely with foil and allow to rest for at least fifteen minutes.

While the roast is resting make the Au Jus:

Having drained the juices from the baking pan add to it in a sauce pan or skillet the wine and broth. Boil to reduce by about a third. Should only take about five minutes or so. Remove from heat and add cold butter. 

Whipped Sweet Potatoes

one potato per person peeled and chopped

Boil potatoes until very tender. Drain but reserve the water. Add enough back to whip the potatoes just like you would mashed potatoes. A mixer works well on sweet potatoes giving them an airy light fluffiness.