3.15 kg (7 lb) prime rib premium beef oven roast
8 cloves garlic, cut into thin slivers
30 ml (2 tbsp) Worcestershire sauce
Salt and pepper, to taste
125 ml (1/2 cup) coarsely chopped fresh parsley
50 ml (1/4 cup) Dijon mustard
30 ml (2 tbsp) each herbes de Provence or dried thyme
30 ml (2 tbsp) vegetable oil
Shallot Gravy (recipe follows)
Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. In a bowl, combine parsley, mustard, herbes de Provence and oil. Set aside 30 ml (2 tbsp) of the mixture for Shallot Gravy, rubbing remainder all over roast.
Place roast, bones down, on a rack in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in a 230 C (450 F) oven for 10 minutes. Reduce heat to 140 C (275 F); roast until thermomenter reads 57 C (135 F) for medium-rare to medium, 2 3/4 to 3 1/4 hours.
Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain all but 30 ml (2 tbsp) of the drippings from roasting pan to make gravy.
Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring, until shallots soften. Stir in 500 ml (2 cups) beef broth and 45 ml (3 tbsp) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 15 to 30 ml (1 to 2 tbsp) cornstarch with equal amounts cold water, making a smooth mixture. Gradually stir into broth; bring to a boil, stirring until thickened, about 3 minutes. Strain.
Makes 8 to 10 servings, with leftovers (about 18 Canada Food Guide servings).
Nutritional information per serving: 218 calories, 26 g protein, 10 g fat, 3 g carbohydrates.
Source: Beef Information Centre.